John Myers
Contents
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Ingredients
for the clubs
- 3 piece Chicken legs
- Salt pepper
- 1 tbsp Liquid honey and chili oil each
for the rest
- 600 g Potatoes, peeled and cut into approx. 2 cm pieces
- 400 g Fresh brown mushrooms cut in half or quartered
- 2 piece Roughly diced onions
- 1 Can Artichoke hearts 425 ml, drained, cut in half or quarter
- 1 piece Freshly cut the garlic bulb in half crosswise
- 1 tsp Lemon juice and some zest
- 0,5 tsp Thyme dried or correspondingly fresher
- 100 g Cherry tomatoes cut in half
- Salt, pepper, oil for frying
Instructions
- First of all, it should be said that you can put everything together in a larger ovenproof casserole. That tastes good. I did that the first time. This time I did it a little differently. This gives you a lot more roasted aromas. And I also added tomatoes for freshness. We liked it a lot better.
- When the potatoes and vegetables are ready, heat a larger ovenproof casserole and let the salted chicken legs take a little color on both sides. Remove. Preheat the oven to 200 degrees.
- Put the potatoes and onions in the saucepan and fry them vigorously. Season with salt, pepper and thyme. In the meantime, mix the honey and chili oil well and brush the chicken drumsticks with it. Place on top of the potato and onion mixture. Place the halved garlic bulb between the potatoes and then put in the oven for 30 minutes.
- In the meantime, brown the mushrooms in a second pan and season with salt and pepper. Remove, add lemon juice and zest.
- After the 30 minutes, distribute the mushrooms and artichoke hearts between the potatoes. To do this, take the clubs down briefly. Another 15 minutes in the oven.
- Now spread the halved tomatoes over the top and place in the oven for another 10-15 minutes.
- Then set the table and just enjoy. The result on the second attempt was much better. You can also see it in the pictures. Sorry, forgot to take photos of each step.
- We enjoyed it wonderfully.
