Herb potatoes with honey chicken

Name: Herb potatoes with honey chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken legs (200 g each); 8 leaves Sage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg medium-sized potatoes; 3 TABLESPOONS Oil; 3 TABLESPOONS Honey; 1 TABLESPOON Lemon juice; 7-10 Tbsp ground chili; 1/2 TEASPOON Sweet peppers; 1 potty Marjoram; 1 Rosemary stalk; 7-10 Tbsp rosemary, marjoram, sage, chilli and lemon slices; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken legs (200 g each)
8 leaves Sage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg medium-sized potatoes
3 TABLESPOONS Oil
3 TABLESPOONS Honey
1 TABLESPOON Lemon juice
7-10 Tbsp ground chili
1/2 TEASPOON Sweet peppers
1 potty Marjoram
1 Rosemary stalk
7-10 Tbsp rosemary, marjoram, sage, chilli and lemon slices
7-10 Tbsp Grease

Directions

1
Wash the chicken legs, pat dry and loosen the upper skin. Place sage leaves under the skin. Season chicken legs with salt and pepper. Put the legs on a greased baking tray.
2
Fry in the preheated (electric oven: 200 °C/ gas: level 3) for 25-30 minutes. Peel, wash and quarter the potatoes. Heat oil in a pan. Fry the potatoes in it at medium heat for about 20 minutes.
3
Turn it over once in a while. Season with salt and pepper. Mix honey, lemon juice, chilli and paprika and brush the chicken legs with it 5 minutes before the end of the cooking time. Pluck the herbs from the stalks, chop them coarsely, add them to the potatoes and fry them a little.
4
Arrange chicken legs and herb potatoes on plates. Serve garnished with herbs, chilli and lemon slices.