Oven-baked chicken thighs and potatoes

Ingredients for 4 servings:

• 4 chicken legs
• 600 g potatoes, small
• 5 garlic cloves
• 2 large onions
• 2 tomatoes
• 400 ml chicken broth
• 1 tbsp olive oil
• 3 tbsp chili sauce
• 3 tbsp soy sauce
• 3 tbsp ketchup
• 1 tbsp honey
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp, levelled salt, coarse

Instructions

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

Mix the chili sauce, soy sauce, ketchup, and honey and bring to a boil briefly. Divide the chicken thighs and place them in an ovenproof dish. Brush with the sauce and pour the remaining sauce over the chicken. Slice the onions and garlic and arrange them on the thighs. Mix the herbs with the olive oil. Place the potatoes between the thighs and spread with oil and salt. Carefully pour in the stock and bake in the oven at 180°C for 45-60 minutes. The cooking time depends on the size of the thighs. Cut the tomatoes into eighths and add them 20 minutes before the end of cooking. Baste with the sauce occasionally, if necessary.