Rosemary potatoes with chicken

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 800 g hardboiled. Potatoes
  • 4 (750 g) Chicken legs
  • 8 (400 g) Chicken wings
  • 7-10 Tbsp salt, cayenne pepper
  • 7-10 Tbsp some oil + 1-2 teaspoons oil
  • 75-100 g Cheese (e.g. Cheddar or Gouda)
  • 100-150 g Fresh cream
  • 7-10 Tbsp white pepper
  • 1-2 Branches of rosemary and
  • 2-3 stem(s) Thyme or
  • 1-2 TEASPOONS Herbs of Provence

Directions

  1. 1

    Wash or scrub the potatoes well. Cook in water for about 20 minutes

  2. 2

    Halve the clubs in the joint. Wash legs and wings and pat dry. Rub with salt and cayenne pepper. Roast on the oiled fat pan in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 25-35 minutes

  3. 3

    Grate cheese. Mix with crème fraiche. Season with salt and pepper. Wash the herbs and, except for something to garnish, pluck off

  4. 4

    Quench the potatoes, cut in half lengthwise. Place in a flat, fireproof dish with the cut surface facing upwards. Add cheese and herbs. Sprinkle with 1-2 tsp. oil

  5. 5

    Keep chicken warm in aluminium foil. Bake potatoes at the same temperature until the cheese has melted. Arrange everything. Garnish with herbs

  6. 6

    Drink: cool rosé wine

Nutrition Facts

KCAL
640 kcal
CARBS
30 g
FATS
25 g
PROTEINS
69 g