Chicken legs in a bed of potatoes

Ingredients for 2 servings:

• 2 chicken legs
• 3 cloves garlic, sliced
• 2 pinches of thyme leaves, dried
• Salt
• Pepper from the mill
• 500 g potatoes, peeled, diced
• olive oil
• 1 cup whipped cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 45 minutes

Carefully loosen the skin from the prepared chicken thighs with your finger and fold it back. Cover each piece of meat with the thyme and a slice of garlic clove. Fold the skin back over. Brush the thighs with olive oil, salt, and pepper. Place the potato cubes in a greased baking dish along with the remaining garlic, cream, salt, and pepper. Add a little more thyme to taste. Place the chicken thighs on top of the potatoes. Bake in an oven preheated to 160°C (convection oven) for about 1 hour and 25 minutes. I use free-range chicken thighs. Meat from factory farms takes about 15 minutes less to cook. We serve it with a mixed salad.