Chicken involtini with oven sweet potato masher

Name: Chicken involtini with oven sweet potato masher
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Chicken legs; 4 Salsicce (Italian coarse sausage); 7-10 Tbsp salt, sweet paprika; 800 g Sweet potatoes; 5 Stem/s Thyme; 50 g Parmesan (piece); 1 TABLESPOON Lemon juice; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

Boned, there is room in the legs for a filling of Italian sausage meat. Especially practical: The chicken roulades are baked together with the sweet potato wedges on a baking tray in the oven.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Chicken legs
4 Salsicce (Italian coarse sausage)
7-10 Tbsp salt, sweet paprika
800 g Sweet potatoes
5 Stem/s Thyme
50 g Parmesan (piece)
1 TABLESPOON Lemon juice
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash the legs, pat dry and bone. Remove the skin from the sausages and spread sausage meat in the legs. Stick the meat together.
2
Season with salt and paprika. Distribute on the baking tray. Wash the potatoes, quarter them lengthwise. Distribute around the legs. Bake in the hot oven for about 1 hour.
3
Wash the thyme, shake dry and remove the leaves. Grate the parmesan. Turn off the oven, remove the legs from the tray. Remove the potatoes from their skins with a spoon and place them on the tray.
4
Mix in thyme and parmesan, up to 2 tablespoons. Season to taste with salt and lemon. Cut the legs into slices. Serve with mashed potatoes and sprinkle with the rest of the parmesan.