Glazed chicken legs with rosemary potatoes
easy
60 mins
60 mins
Ingredients
- 4 Chicken legs (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 3 Branches of rosemary
- 3 Garlic cloves
- 800 g baby potatoes
- 4 Meat tomatoes (approx. 200 g each)
- 2 TABLESPOONS Maple syrup
- 1/4 collar Chives
- 250 g Edible quark (20 % fat)
- 7-10 Tbsp Oil
Directions
- 1
Wash the legs, pat dry and halve at the joints. Season all around with salt, pepper and paprika. Spread on an oiled baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-60 minutes until crispy
- 2
Wash the rosemary and shake dry. Pluck needles from the twigs, except for something to garnish, and chop. Peel and slice the garlic. Wash potatoes thoroughly and cut in half depending on size. Season with salt, garlic and rosemary. After 20-30 minutes spread around the chicken legs
- 3
Wash and clean the tomatoes and cut them in half horizontally. Season with salt and pepper. Distribute on the baking tray 15 minutes before the end of the cooking time. After another 5-10 minutes, spread maple syrup on chicken pieces. Wash chives, shake dry and cut into fine rolls. Season quark with salt, pepper and chives, except for a little bit for sprinkling. Place the quark in a bowl and sprinkle with the rest of the chives. Arrange chicken, potatoes and tomatoes on a plate and garnish with rosemary
Nutrition Facts
460 kcal
43 g
16 g
33 g
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