Chicken drumsticks on a bed of potatoes with a rosemary and sesame spice crust

Ingredients for 4 servings:

• 4 chicken legs, whole
• 1 kg potatoes
• 60 g butter
• 3 tbsp oil (sesame oil), roasted
• 4 garlic cloves
• 1 tsp rosemary, shredded
• 1 tsp paprika powder, Hungarian sweet
• 2 tsp salt
• Pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy and easy to prepare

Peel the potatoes and cut into approximately 5 mm thick slices. Cut the chicken thighs apart at the joint. Puree the butter, rosemary, sesame oil, garlic, paprika, salt, and pepper in a food processor until smooth. Layer the potatoes in a suitable roasting pan with a lid. Generously coat the chicken thighs all over with the seasoning paste and place them on top of the potatoes, then spread the rest of the paste on top. Close the roasting pan and cook the whole thing in the oven at 175°C for 1 3/4 – 2 hours. Open the lid for the last 20 minutes to allow the thighs to crisp up a little. Adding any liquid is not necessary; the cooking juices from the seasoned chicken are sufficient, and the potatoes will be wonderfully flavorful! Serve with a bowl of crisp salad.