Rosemary potatoes with chicken

Name: Rosemary potatoes with chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g hardboiled. Potatoes; 4 (750 g) Chicken legs; 8 (400 g) Chicken wings; 7-10 Tbsp salt, cayenne pepper; 7-10 Tbsp some oil + 1-2 teaspoons oil; 75-100 g Cheese (e.g. Cheddar or Gouda); 100-150 g Fresh cream; 7-10 Tbsp white pepper; 1-2 Branches of rosemary and; 2-3 stem(s) Thyme or; 1-2 TEASPOONS Herbs of Provence

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g hardboiled. Potatoes
4 (750 g) Chicken legs
8 (400 g) Chicken wings
7-10 Tbsp salt, cayenne pepper
7-10 Tbsp some oil + 1-2 teaspoons oil
75-100 g Cheese (e.g. Cheddar or Gouda)
100-150 g Fresh cream
7-10 Tbsp white pepper
1-2 Branches of rosemary and
2-3 stem(s) Thyme or
1-2 TEASPOONS Herbs of Provence

Directions

1
Wash or scrub the potatoes well. Cook in water for about 20 minutes
2
Halve the clubs in the joint. Wash legs and wings and pat dry. Rub with salt and cayenne pepper. Roast on the oiled fat pan in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 25-35 minutes
3
Grate cheese. Mix with crème fraiche. Season with salt and pepper. Wash the herbs and, except for something to garnish, pluck off
4
Quench the potatoes, cut in half lengthwise. Place in a flat, fireproof dish with the cut surface facing upwards. Add cheese and herbs. Sprinkle with 1-2 tsp. oil
5
Keep chicken warm in aluminium foil. Bake potatoes at the same temperature until the cheese has melted. Arrange everything. Garnish with herbs
6
Drink: cool rosé wine