Chicken legs with roast potatoes

Ingredients

Directions

1. 1

   Wash the potatoes well and cut them in half lengthwise. Clean and wash spring onions and cut into rings. Wash and chop the tomatoes

2. 2

   Wash the legs, dab dry with kitchen paper and cut in half at the joint. Mix 1 tablespoon of oil, some salt and pepper. Brush the legs with it. Put them on the oven rack

3. 3

   Spread potatoes, tomatoes and 2/3 spring onions on a lightly oiled fat pan. Season with salt and pepper and put it on the 2nd rail from below into the oven. Slide the legs over it. Roast everything in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour

4. 4

   Melt the herb butter. Spread the legs with it more often after about 30 minutes of frying time. Arrange everything and sprinkle with the remaining spring onions. Serve with a fresh green salad