Chicken Drumsticks

Ingredients

• 600 g firm potatoes
• Salt
• 800 g chicken thighs (ready-to-cook; 4 chicken drumsticks)
• Pepper
• 1 tbsp sweet paprika powder
• 3 tbsp olive oil (30 g each)
• 6 tomatoes
• 2 sprigs Rosemary
• 4 stems basil

Instructions

1. 1.

   Wash the potatoes and cook them in a pot of boiling salted water for 25 minutes.

2. 2.

   Meanwhile rinse the chicken drumsticks under cold water, pat dry. Mix 1/2 tsp salt, 1/2 tsp pepper, and paprika powder in a bowl and stir with 2 tbsp oil.

3. 3.

   Place the chicken on a baking sheet lined with parchment paper, brush with the seasoned oil, and bake in a preheated oven at 190 °C (170 °C fan; gas: level 2–3) for about 30 minutes.

4. 4.

   In the meantime wash, core, and slice the tomatoes thinly. Drain the potatoes, let them steam dry, then cut into bite-sized pieces.

5. 5.

   Wash rosemary and basil, shake off excess water, chop, and set aside if desired. Heat remaining oil in a pan over high heat; fry the potato pieces until golden yellow. Mix in herbs, salt, and pepper.

6. 6.

   Arrange tomatoes on four plates, top with potatoes, and place the crisp-browned chicken drumsticks on top.