Mediterranean chicken drumsticks on vegetables

Ingredients for 4 servings:

• 4 chicken legs
• 2 sprigs of rosemary
• 2 cloves garlic
• 50 ml rapeseed oil
• e.g. salt and pepper
• paprika
• 750 g potatoes
• 500 g zucchini
• 500 g carrot(s)

Instructions

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

Preheat the oven to 200°C (gas mark 3). Wash the drumsticks thoroughly and pat dry. Wash the rosemary and pluck the leaves from the stalks. Peel and finely chop the garlic. Mix the oil with the garlic and rosemary, season with salt, pepper, and paprika. Wash and peel the potatoes, and halve or quarter them, depending on their size. Arrange the potato pieces on the oven tray, place a wire rack over them, and place the drumsticks on top. Cook in the preheated oven for about 40 minutes. During this time, brush the meat several times with the oil mixture. The dripping oil will also season the potatoes underneath. Meanwhile, wash and trim the zucchini, and cut into approximately 4mm thick slices. Also trim the carrots, halve or quarter them lengthwise, and cut into bite-sized pieces. After 20 minutes of cooking, add the carrot and zucchini pieces to the potatoes and cook for the remaining 20 minutes. Serve the vegetables and chicken thighs with a little extra rosemary.