Baked chicken drumsticks on vegetables

Ingredients for 4 servings:

• 4 chicken legs
• 2 stalk(s) rosemary (fresh or dried)
• 3 garlic cloves (chopped)
• 100 ml oil (rapeseed oil)
• 750 g potatoes, waxy
• 500 g zucchini
• 500 g carrot(s)
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 15 minutes

Make a marinade with rosemary, chopped garlic cloves, salt, pepper, paprika, and rapeseed oil. Wash and pat dry the chicken thighs, then brush with about 2/3 of the marinade and let marinate in the refrigerator for at least 2 hours. Halve or quarter the peeled potatoes (depending on the size of the potatoes) and place them on a roasting pan (or a deep baking sheet). Place the rack with the chicken thighs on the roasting pan or over the baking sheet. Bake at 200°C for about 60 minutes. Brush the chicken thighs occasionally with the remaining marinade. In the meantime, peel and slice the carrots, then slice the zucchini. After 25 minutes of baking, add the carrots to the potatoes, followed by another 10 minutes of the zucchini, and mix well. I like how the marinade drips onto the potatoes and vegetables so nicely with this recipe. I personally add some of the marinade to the potatoes beforehand. At the end, I turn on the grill again for 1-2 minutes, then the skin of the legs becomes even crispier.