Crispy chicken legs

Name: Crispy chicken legs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken drumsticks (approx. 120 g each); 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp white pepper; 800 g Potatoes; 4 TABLESPOONS Olive oil; 300 g Carrots; 2 Onions; 250 g yellow zucchini; 1 collar Rosemary

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken drumsticks (approx. 120 g each)
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp white pepper
800 g Potatoes
4 TABLESPOONS Olive oil
300 g Carrots
2 Onions
250 g yellow zucchini
1 collar Rosemary

Directions

1
Wash chicken legs, dab dry, rub with salt, paprika and pepper. Spread on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 45 minutes.
2
In the meantime, peel, wash and slice the potatoes, mix with 2 tablespoons of oil. After 10 minutes cooking time add to the chicken legs. Peel and wash the carrots. Halve lengthwise and cut into slices.
3
Onions peel, in columns cut. Mix both with 1 tablespoon of oil and add after 20 minutes cooking time. Wash, clean and slice the zucchini. Wash the rosemary, dab dry and remove the needles.
4
Mix both with 1 tablespoon of oil and add after 30 minutes. Season vegetables with salt and pepper.