Chicken thighs with potatoes and rosemary
Description
The recipe won't take much time. Bake chicken drumsticks with potatoes and rosemary first at a high temperature (about 210°C), then cover with foil, reduce the heat to 180–190°C, and continue roasting for about half an hour to ensure both the chicken and potatoes are thoroughly cooked. Then remove the foil and increase the temperature to 220°C. Watch the browning of the crust. Alternatively, you can simply adjust the temperature without using foil. The chicken is done when the juices run clear upon piercing. Good luck, and serve hot.
Instructions
- 1
Step 1
Rub the chicken drumsticks with oil, salt, pepper, and sprinkle with dried rosemary.
- 2
Step 2
Peel the potatoes, cut them into pieces, coat with oil, salt, pepper, and sprinkle with dried rosemary.
- 3
Step 3
Place the potatoes with garlic on a baking sheet, then top with rosemary and lemon slices.
- 4
Step 4
Place the chicken on top of the potatoes. Bake until golden brown, about 45 minutes at 200-220 degrees.
- 5
Step 5
Serve at the table.