Turkey drumsticks with roasted vegetables

Name: Turkey drumsticks with roasted vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes; 5 Stem(s) Thyme; 4 Turkey drumsticks (approx. 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 450 g Carrots; 200 ml Vegetable broth (instant); 1/2 bunch Spring onions

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes
5 Stem(s) Thyme
4 Turkey drumsticks (approx. 350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
450 g Carrots
200 ml Vegetable broth (instant)
1/2 bunch Spring onions

Directions

1
Peel and wash the potatoes and cut them into halves or quarters depending on their size. Wash 3 stalks of thyme, dab dry, pluck leaves from the stems and chop finely. Wash turkey legs, dab dry and rub with thyme, salt and pepper.
2
Spread oil on the fat pan, add turkey legs and spread potatoes around them. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. In the meantime peel, clean and wash the carrots and cut them into pieces of approx. 3 cm
3
After about 20 minutes add carrots and 2 stems of thyme to the potatoes, season with salt. Deglaze fat pan with vegetable stock. Turn potatoes and carrots occasionally. Clean, wash and cut spring onions into rings.
4
Arrange turkey legs, potatoes and carrots on a plate. Serve sprinkled with spring onions.