Beetroot vegetables and chicken legs with dip

Name: Beetroot vegetables and chicken legs with dip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g waxy potatoes; 500 g Beetroot Tubers; 8 Chicken drumsticks (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Garlic cloves; 1-2 TEASPOONS Sea salt; 3 Stem(s) Parsley; 250 g Fresh cream; 1 coated Tsp Sweet peppers; 1 TABLESPOON Lemon juice; 1 pinch Sugar; 7-10 Tbsp Parsley and lemon peel; baking paper; 7-10 Tbsp Oil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g waxy potatoes
500 g Beetroot Tubers
8 Chicken drumsticks (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Garlic cloves
1-2 TEASPOONS Sea salt
3 Stem(s) Parsley
250 g Fresh cream
1 coated Tsp Sweet peppers
1 TABLESPOON Lemon juice
1 pinch Sugar
7-10 Tbsp Parsley and lemon peel
baking paper
7-10 Tbsp Oil

Directions

1
Peel, wash and slice the potatoes and beetroot. (It is best to wear rubber gloves when peeling beetroot.) Wash chicken legs, pat dry and season with salt and pepper.
2
Line a baking tray with baking paper and brush lightly with oil. Put chicken legs in the middle, spread beetroot and potatoes all around. Press garlic with skin through a garlic press and add.
3
Sprinkle beetroot and potatoes with sea salt. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes, turning after approx. 25 minutes. In the meantime, pluck parsley leaves from the stalks, wash, dab dry and chop finely.
4
Mix crème fraîche, paprika, lemon juice, sugar and parsley. Arrange chicken legs, vegetables and potatoes on a plate. Add crème fraiche as a dip. Garnish with parsley and lemon peel.