Chicken legs with braised vegetables

Ingredients for 4 servings:

• 4 large chicken legs, 300 – 400 g each
• 3 tbsp oil
• Salt and pepper, white
• 1 kg potatoes, new
• 1 bunch of spring onions
• 500 g tomatoes
• g herb butter
• herbs for garnishing
• Grease for the tray

Instructions

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

Wash the chicken thighs, pat dry, and cut into pieces at the joint. Mix together the oil, salt, and pepper. Brush the thighs with this mixture and place them on a wire rack. Scrub the potatoes thoroughly and halve them lengthwise. Trim, wash, and slice the spring onions. Wash, trim, and dice the tomatoes. Mix the potatoes with the tomatoes and two-thirds of the spring onions. Place them in a greased roasting pan in the oven. Season with salt and pepper. Place the roasting pan with the vegetables on the second rack from the bottom in an oven preheated to 200°C (fan oven: 175°C, gas mark 3) and roast for about 1 hour. Melt the herb butter and, after about 30 minutes, brush the thighs with it occasionally. Place the vegetables on a platter and arrange the chicken thighs on top. Sprinkle with the remaining spring onions and garnish with fresh herbs, if desired. Serve with a salad. Approx. 780 kcal per serving.