Sage potatoes with chicken and feta cheese

Ingredients for 4 servings:

• 1,000 g chicken leg(s) or other chicken parts
• 600 g potatoes, small and waxy
• 300 g carrot(s)
• 250 g shallot(s)
• 300 g spring onions
• 200 g sheep’s cheese
• 100 ml olive oil
• 5 garlic cloves
• e.g. salt and pepper
• 12 sage leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

from the oven, like a stew

Chop half of the sage leaves, finely chop the garlic, and add both to the olive oil with salt and pepper to make the marinade. Rinse the chicken pieces and brush them well with the marinade (reserve some of the marinade) and let it sit for a few minutes. Preheat oven to 240°C. Peel the potatoes (or leave them unpeeled) and halve them. Peel the carrots and cut them into bite-sized pieces. Peel the shallots. Mix the potatoes, carrots, and shallots with the remaining marinade and place them in a roasting pan or on a baking sheet. Place the chicken pieces between the leaves and roast everything in the oven for about 30 minutes. Turn the vegetables several times and moisten the meat with the cooking juices. Clean the spring onions, also cut them into bite-sized pieces, and add them to the roasting pan with the crumbled feta cheese after 30 minutes. Add the remaining half of the sage leaves, whole if possible, and roast everything for another 10 minutes. If the chicken pieces aren’t nicely browned yet, place the roasting pan on the highest possible shelf. Serve with a fruity wine or a chilled beer. If you don’t have fresh sage, you can also use shredded dried sage.