Chicken legs from the oven

Name: Chicken legs from the oven
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Ketchup; 3 TABLESPOONS Honey; 2 TABLESPOONS Soy sauce; 3 TABLESPOONS Chili sauce; 8 Chicken drumsticks (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg small new potatoes; 1-2 Garlic cloves; 1 TEASPOON dried thyme and rosemary; 5 TABLESPOONS Olive oil; 2 packages (150 g each) colourful mini peppers; 7-10 Tbsp Thyme

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 TABLESPOONS Ketchup
3 TABLESPOONS Honey
2 TABLESPOONS Soy sauce
3 TABLESPOONS Chili sauce
8 Chicken drumsticks (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg small new potatoes
1-2 Garlic cloves
1 TEASPOON dried thyme and rosemary
5 TABLESPOONS Olive oil
2 packages (150 g each) colourful mini peppers
7-10 Tbsp Thyme

Directions

1
Mix ketchup, honey, garlic, soy sauce and chilli sauce in a pot and warm up. Wash chicken legs, pat dry and season with salt and pepper. Place on the fat pan of the oven and brush with half of the marinade.
2
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for approx. 40 minutes. Wash potatoes thoroughly and cut into slices. Peel garlic and dice finely.
3
Mix thyme, rosemary and oil and mix with the potatoes. After about 10 minutes, spread the potato wedges between the legs and continue cooking. Halve, clean and wash the peppers. After about 30 minutes add to the legs.
4
Season again. Serve garnished with thyme. Add the rest of the marinade.