Roasted chicken leg on a bed of vegetables

Ingredients for 2 servings:

• 2 chicken legs
• 1 sprig(s) rosemary, fresh
• 2 tbsp olive oil, cold squeezed
• 2 tbsp tomato ketchup
• 1 tbsp honey
• 2 tbsp Worcestershire sauce
• 1 tsp sambal oelek
• 2 stalk(s) asparagus, green
• 2 stalk(s) white asparagus
• 2 tomatoes
• 1 bell pepper(s), yellow
• 2 sprigs of parsley
• 50 ml vegetable stock
• ½ lemon(s), juice
• Sea salt and pepper, black, ground

Instructions

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

Wash the legs and pat dry. Wash the rosemary, pick off the leaves, and roughly chop. Mix together 1 tablespoon of olive oil, rosemary, ketchup, honey, 1 tablespoon of Worcestershire sauce, sambal oelek, and salt. Brush the legs with this mixture, place them in a suitable baking dish, and bake in a preheated oven at 200°C for about 30 minutes. Wash the white asparagus, peel them, and trim off the woody ends. Wash the green asparagus and trim off the woody ends. Wash the tomatoes, halve them, remove the stems, and cut into eighths. Wash the bell pepper, deseed them, halve them, and cut them into pieces. Cook the asparagus in salted water with lemon juice for 10-12 minutes. Sauté the remaining vegetables in hot olive oil, pour in the stock, cook for about 2-3 minutes, and season with Worcestershire sauce. Drain the asparagus, add it to the vegetables, and season with salt and pepper. Remove the legs from the oven and keep warm. Add the roasting juices to the vegetables and mix everything together. Arrange the vegetables on plates, place the legs on top, garnish with parsley, and serve.