Baked Chicken Legs with Potatoes and Olives
Ingredients
- Ingredients
- 4 Chicken legs
- 800 grams new potatoes
- 80 grams Olives (stuffed, if desired)
- 5 shallots
- 2 garlic cloves
- 2 rosemary
- ½ fresh lemon
- 200 milliliters white wine
- 200 milliliters Chicken broth
- 1 Tbsp honey
- salt
- freshly ground peppers
Preparation steps
Rinse and pat dry chicken legs, remove skin, if desired.
Rinse potatoes thoroughly and halve or quarter, depending on size.
Peel shallots and chop coarsely.
Peel garlic and cut into slices.
Cut olives in halves and combine with potatoes, garlic, shallots and rosemary. Arrange vegetables in a roasting pan. Add white wine and broth until vegetables are just covered, season with salt and pepper. Arrange chicken legs on top and season with salt and pepper. Bake in preheated oven at 180°C (approximately 350°F) for about 50-60 minutes. Add remaining broth halfway through baking and baste chicken with cooking liquid. Grate lemon zest and squeeze juice. Add juice to the pan after 50 minutes of baking. Brush chicken with honey and sprinkle with zest. Season to taste and and serve. If desired, accompany with white bread.
