Alfons Schuhbeck: Chicken legs on potato slices roasted in the oven

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3.5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 80 g Butter
  • 1-2 TABLESPOONS Schuhbecks Bavarian fried chicken spice
  • 7-10 Tbsp Salt
  • 700 g waxy potatoes
  • 4 Chicken legs (approx. 275 g each)
  • 120 g cherry tomatoes
  • 2 Spring onions
  • 2-3 stem(s) Parsley
  • 1 TEASPOON Oil
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Oil

Directions

  1. 1

    Melt butter, stir in roast chicken seasoning and 1/2 tsp salt. Peel and wash the potatoes, cut them into approx. 5 cm thick slices and spread them on a lightly oiled baking tray. Wash the legs, pat dry and place on the potatoes and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour.

  2. 2

    After approx. 30 minutes, brush chicken legs with some spiced butter and repeat the process every 10 minutes. Wash the tomatoes, dab dry and cut in half. Clean and wash spring onions and cut into rings.

  3. 3

    Wash parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and chop them. Remove the legs from the tray and keep warm in the oven when turned off. Remove the potatoes from the tray and allow the fat to drip off if necessary.

  4. 4

    Brush a coated pan with approx. 1 teaspoon of oil and heat it up. Fry the potatoes for 2-3 minutes while turning. Add spring onions and tomatoes, season with salt and pepper. Finally fold in parsley.

  5. 5

    Arrange potatoes and chicken on plates, garnish with parsley.

Nutrition Facts

KCAL
590 kcal
CARBS
23 g
FATS
37 g
PROTEINS
41 g

Categories & Tags

Main Dishes