Roasted Chicken Legs with New Potatoes and Green Onion
Chicken Potatoes Meat Dishes Gluten-Free Recipes
Classic chicken with potatoes, but well-seasoned. Slightly spicy, slightly sweet from the roasted peppers and green onion, fresh from the mint.
Ingredients
4 chicken drumsticks (bone-in, skin-on)
1 kg new potatoes (small)
6 green onions (younger ones)
2 tablespoons pepper paste
1 generous tablespoon ground hot pepper in oil
2 teaspoons ground coriander seeds
1/4 teaspoon ground cumin
5 garlic cloves
5 tablespoons oil
1 tablespoon butter
15 mint leaves
salt
Servings: 2-3
How to prepare roasted chicken legs with new potatoes and green onion
- In a bowl, mix the pepper paste, ground hot pepper, crushed garlic, coriander, cumin, and a little salt. Add 2 tablespoons of oil and mix until smooth.
- Scrub the potatoes well with a metal sponge and cut in half or quarters lengthwise, depending on size. Wash the chicken legs and dry well with paper towels.
- Pour the paste from step 1 over the potatoes and chicken legs. Mix to coat evenly.
- Place everything in a baking pan, spreading over the entire surface. Sprinkle a little more salt over the potatoes and chicken. Pour 150ml water around the edge of the pan.
- Clean the green onions and cut into long segments (white parts and green tops separately). Place over the potatoes and chicken. It seems like a lot of onion now, but it will collapse during roasting.
- Put the covered pan in the oven at 200°C for 20 minutes, then increase the temperature to 220°C and roast uncovered for about 30 more minutes. After this time, check that the chicken and potatoes are done. The chicken should be golden brown.
- Add the butter to the pan and gently mix with the potatoes and green onion. Put the pan back in the oven for 5 more minutes.
- Meanwhile, crush the mint with a little coarse salt in a mortar. Gradually add the remaining oil until you have a green paste that flows easily. When you take the pan out of the oven, pour the mint sauce over the potatoes and chicken.
