Chicken legs on root vegetables

Ingredients for 4 servings:

• 4 large chicken thighs (chicken legs)
• 800 g root vegetables (carrot, celeriac, turnip, parsnip, Jerusalem artichoke)
• 400 g potatoes
• 2 rosemary sprigs
• 1 lemon(s), organic
• 4 tbsp olive oil
• salt and pepper
• 1 piece(s) ginger, approx. 5 cm
• 4 tbsp soy sauce
• 2 tsp liquid honey
• 1 tsp, leveled sambal oelek

Instructions

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

Clean the root vegetables and potatoes and cut into bite-sized pieces or slices. Pick and finely chop the rosemary. Grate the lemon zest and squeeze the juice. Preheat the oven to 180 degrees Celsius. Mix the vegetables well with the rosemary, lemon zest and juice, olive oil, salt, and pepper and spread them either in a large casserole dish or the oven tray. Wash the chicken legs, pat them dry, and spread them over the vegetables. Peel the ginger and either finely grate it or press it through a garlic press. Mix with the soy sauce, honey, and sambal oelek and brush the chicken legs with it. Roast in the oven for 60 minutes. If the chicken legs are not yet cooked through, add 10 minutes to the cooking time.