Baked potatoes with chicken drumsticks

Name: Baked potatoes with chicken drumsticks
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Chicken drumsticks (approx. 75 g each); 1 glass (255 g) dried tomatoes in oil; 1/2 TEASPOON Rose peppers; 7-10 Tbsp Sea salt; 7-10 Tbsp black pepper; 1 TABLESPOON Oil; 1 kg waxy, medium potatoes; 5 Stem(s) Rosemary; 2 young garlic bulbs; 4 Stem(s) Basil; 1-2 TABLESPOONS ripened cream; 1 jar (150 g) Basil pesto

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Chicken drumsticks (approx. 75 g each)
1 glass (255 g) dried tomatoes in oil
1/2 TEASPOON Rose peppers
7-10 Tbsp Sea salt
7-10 Tbsp black pepper
1 TABLESPOON Oil
1 kg waxy, medium potatoes
5 Stem(s) Rosemary
2 young garlic bulbs
4 Stem(s) Basil
1-2 TABLESPOONS ripened cream
1 jar (150 g) Basil pesto

Directions

1
Wash the legs and pat dry. Pour the tomatoes into a sieve and collect the oil. Mix paprika, 3 tablespoons of tomato oil, salt and pepper. Brush chicken legs with it. Heat the oil in a pan.
2
Sauté the legs for about 5 minutes, turning them over. Wash and halve the potatoes. Wash the rosemary and dab dry. Remove the needles and chop roughly. Cut garlic tubers in half crosswise. Put chicken legs, potatoes, garlic and rosemary on a baking tray.
3
Drizzle with 4 tablespoons of tomato oil. Season with salt and pepper and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. About 10 minutes before the end of the cooking time, wash the basil and dab dry.
4
Pluck the leaves from the stalks and spread them on the tray with the tomatoes. Stir the sour cream into the pesto like a strudel and add to the pesto.