Mirîşk, Gîr, Kartol û Bacon

Peel the potatoes and cut them into large pieces. Leave out the streaky bacon in a pan, add the potatoes and fry briefly, then let cool down a little. Coat an ovenproof dish with oil and add the potatoes with the bacon, a little salt and pepper.

Put the softened butter in a bowl, finely grate the garlic clove, add the lemon zest and the pulled leaves from a sprig of thyme. Add salt, pepper and pimento d'Espelette and mix everything well.

Now loosen the skin of the chicken drumsticks and drumsticks in one place with your finger and remove a large area of ​​the skin from the meat, but at the edge the skin should still remain on the meat. Now push the butter under the skin and distribute it well.

Now quarter the washed pears and cut into wedges, add to the potatoes and mix a little. Add the two remaining sprigs of thyme and place the chicken pieces on top. Now rub the outside of the chicken pieces with the remaining butter.

All of this comes into the oven preheated to 180 degrees for about 35 - 45 minutes.