Herb chicken legs with rosemary potatoes

Ingredients for 4 servings:

• 4 chicken legs
• 1 sprig(s) sage
• 1 sprig(s) of thyme
• 3 sprigs rosemary
• 5 garlic cloves
• Salt and pepper from the mill
• Olive oil or rapeseed oil
• 800 g potatoes, small

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the drumsticks and pat dry. Strip the leaves from the sage, thyme, and 1 sprig of rosemary, place them in a blender, and mix with 1 clove of garlic, salt, pepper, and plenty of olive oil (if you don’t like the taste, use rapeseed oil) to make a marinade. Rub the mixture well into the drumsticks, working a little under the skin as well, and marinate for a few hours. Before cooking, wash the potatoes thoroughly and cut them into wedges with the skin on. Mix them well in a bowl with the needles from two sprigs of rosemary, salt, pepper, olive oil, and 4 lightly crushed garlic cloves. Place the chicken drumsticks skin-side up on the roasting pan and scatter the potatoes around them. Roast at 180 degrees Celsius for about 45 minutes. I like to serve this with a salad.