Rosemary fried potatoes with chicken & mushrooms

Name: Rosemary fried potatoes with chicken & mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Artichoke hearts; 400 g Mushrooms (e.g. white and rosé); 4–5 Branches of rosemary; 1 Organic Lemon; 1 kg new or small waxy organic potatoes; 6 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 4 Chicken legs (approx. 150 g each); 1 Tuber fresh garlic; 2 TABLESPOONS liquid honey

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Artichoke hearts
400 g Mushrooms (e.g. white and rosé)
4–5 Branches of rosemary
1 Organic Lemon
1 kg new or small waxy organic potatoes
6 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
4 Chicken legs (approx. 150 g each)
1 Tuber fresh garlic
2 TABLESPOONS liquid honey

Directions

1
Drain the artichokes. Clean the mushrooms, wash them briefly if necessary and cut them in half. Wash the rosemary, dab dry and pluck coarsely. Wash lemon hot, dry and finely grate the peel. Halve the lemon and squeeze it.
2
Wash the potatoes thoroughly and halve them with the skin. Mix everything in a large, flat casserole dish or on the fat pan (deep baking tray) with 4 tablespoons of oil, season with salt and pepper.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash chicken legs, pat dry and season with salt and pepper. Remove the outer skin of the garlic bulb, cut the bulb in half crosswise.
4
Put the chicken legs, garlic and squeezed lemon halves into the dish or on the baking tray. Bake in a hot oven for about 45 minutes.
5
Mix honey and 2 tablespoons of oil. Approx. 10 minutes before the end of the roasting time, brush the legs with it and finish roasting. Remove and arrange. A leaf salad tastes good with it.