Chicken drumsticks on baked potatoes with Parmesan tomatoes

Ingredients for 4 servings:

• 3 cloves garlic
• 3 lemons
• 3 sprigs of oregano
• 80 ml rapeseed oil
• 650 g potato(s), waxy
• 150 g carrot(s)
• herbal salt
• pepper
• 1 tsp chicken seasoning
• 125 ml white wine
• 4 chicken legs
• 2 sprigs of lemon thyme
• 1 sprig rosemary
• 4 tomatoes
• 30 g Parmesan
• 6 basil leaves

Instructions

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

Press the garlic through a garlic press, leaving the skin on as it stays in. Squeeze the lemons, wash the oregano, and remove the stems. Place everything in a small bowl, add the oil, and mix well. Preheat the oven to 200 degrees fan/convection oven. Peel and quarter the potatoes and carrots. Wash the chicken thighs, pat dry, and season with herb salt, pepper, and chicken seasoning. Place the chicken, potatoes, and carrots in the roasting pan and baste with the lemon oil. Pour in the white wine. Add the rosemary and thyme. Place in the oven and turn after 45 minutes, then roast for another 20 minutes. Wash the tomatoes and remove the stems, cutting off a slice from the top and bottom. Purée the Parmesan and basil in a blender. Sprinkle the tomatoes with Parmesan and basil and add to the chicken thighs for the last 10 minutes. Remove from the oven and serve.