Summer baked potatoes with chicken legs and aioli

Name: Summer baked potatoes with chicken legs and aioli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 untreated lemon; 8 Chicken drumsticks (approx. 80 g each); 1/2 TEASPOON Rose peppers; 6-7 TABLESPOONS Oil; 1/2 TEASPOON Salt; 7-10 Tbsp Pepper; 1 kg small new potatoes; 1 young garlic bulb; 7-10 Tbsp coarse salt; 4-5 Stem(s) Thyme; 2 TABLESPOONS Sesame seed; 250 g Yoghurt salad cream (40% fat)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 untreated lemon
8 Chicken drumsticks (approx. 80 g each)
1/2 TEASPOON Rose peppers
6-7 TABLESPOONS Oil
1/2 TEASPOON Salt
7-10 Tbsp Pepper
1 kg small new potatoes
1 young garlic bulb
7-10 Tbsp coarse salt
4-5 Stem(s) Thyme
2 TABLESPOONS Sesame seed
250 g Yoghurt salad cream (40% fat)

Directions

1
Wash and halve the lemon. Squeeze 1/2 lemon, cut the other half into slices. Wash the legs and pat dry. Mix paprika, 1-2 tablespoons oil, salt and pepper and brush the chicken legs with it.
2
Heat 2 tablespoons of oil in a frying pan. Fry the legs for about 5 minutes while turning. In the meantime wash and halve the potatoes. Cut garlic bulb crosswise in half. Mix the potatoes, garlic and 3 tablespoons of oil and place on a baking tray.
3
Season with coarse salt, pepper and 2 tablespoons of lemon juice and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 25-35 minutes. Remove the chicken legs from the pan and add them to the potatoes on the tray.
4
Remove 1/2 garlic bulb from the tray after about 15 minutes and let it cool down. Wash the thyme and dab dry. Place the sesame and thyme on the baking tray 5-7 minutes before the end of cooking. Squeeze the garlic out of the bulb and chop/crush finely.
5
Mix the salad cream and crushed garlic and season with a little salt and pepper if necessary. Serve the potatoes and chicken legs with lemon wedges and the aioli.