Asian chicken with Mediterranean potatoes

Ingredients for 4 servings:

• 1 kg triplets
• 4 chicken legs
• 3 onions
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp ketchup
• 1 tbsp sweet and sour sauce
• 1 tsp chili flakes
• 2 tbsp sunflower oil or olive oil
• some rosemary
• some salt and pepper
• some garlic granules
• some soy sauce
• some thyme

Instructions

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

Preheat the oven to 200°C fan/convection oven. In a bowl, mix together the oil, salt, pepper, rosemary, a little soy sauce, and garlic granules. Halve the potatoes. Peel and quarter the onions, and separate the individual layers. Add the potatoes and onion to the bowl with the oil and spice mixture and stir thoroughly to coat everything. Combine the soy sauce, ketchup, honey, sweet and sour sauce, and chili flakes in a saucepan and heat briefly to combine everything. Brush the chicken thighs with the marinade and spread them on a baking sheet with the potatoes and onions. Place the potatoes skin-side down. Finally, scatter a few sprigs of thyme over the potatoes. Roast everything on the middle rack for about 40 minutes. Serve with sour cream or herb curd.