Breaded chicken drumsticks on potato wedges from the oven

Ingredients for 4 servings:

• 8 m.-sized chicken drumstick(s)
• 2 m.-sized eggs
• 2 tbsp, heaped Parmesan, finely grated
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled pepper, white
• n. B. Salt
• 600 g waxy potatoes (medium-sized)
• 100 g shallot(s), cut into fine rings
• 20 g garlic, finely crushed
• 50 ml olive oil
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled pepper, white
• 1 tsp, heaped rosemary, dried, finely chopped
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

To prepare the potato wedges, wash, peel, and cut the potatoes into eighths. Make a marinade from the oil, crushed garlic, and potato wedge seasoning. Season to taste with salt. Marinate the chopped potatoes with the seasoned oil mixture and spread evenly in a baking dish. Arrange the finely chopped shallot rings on top. Season the beaten eggs with salt. Place the Parmesan cheese, breadcrumbs, paprika, and pepper in a deep plate and mix together. Wash the drumsticks, pat dry, and coat evenly with the beaten eggs. Then coat them in the seasoned breadcrumb coating, ensuring all surfaces are evenly coated. Place the drumsticks on top of the potato wedges. Preheat the oven to 180°C (top/bottom heat) and place the dish on the middle shelf for about 45 minutes. By this time, the potato wedges and shallot rings will be lightly browned. The drumsticks are also crispy, browned, and cooked through. Serve with mushrooms or any kind of vegetables.