Chicken Leg From the Oven with Braised Vegetables

For the chicken leg from the oven, first prepare the marinade. To do this, peel the ginger with a teaspoon and grate about a tsp using a household grater. Then add the grated ginger and half a teaspoon of paprika, a teaspoon of honey, three tablespoons of olive oil, a sprig of chopped rosemary and a teaspoon each of salt and pepper and mix well.

Cut the potatoes into eighths, including the skin, put them in a bowl and season each with half a teaspoon of salt and pepper. Then add 2 tablespoons of olive oil and mix well.

Cut the chicken legs at the joint between the upper and lower leg bones with a knife and place in a coated baking dish. Pour the marinade over the chicken legs and spread with a spoon. Then add the potatoes and place everything together in the preheated oven for 35 minutes at 180° top and bottom heat.

For the braised vegetables, peel 2 large carrots, remove the ends and quarter lengthwise. Then season each with half a teaspoon of salt and pepper and mix with 2 tablespoons of olive oil. Remove the baking dish with the chicken drumsticks and potatoes from the oven after 15 minutes, add the carrot sticks and return to the oven.

Take the chicken legs out of the oven with the braised vegetables after a total of 35 minutes, arrange and serve.

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