Crispy Chicken Thighs with Rosemary Potatoes

Name: Crispy Chicken Thighs with Rosemary Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 12 pcs Chicken Drumsticks; 5 tbsp Mild Ketchup; 4 tbsp Sunflower Oil; 2 tbsp Maple Syrup; 2 tbsp Sweet Paprika Powder; 800 g Potatoes (predominantly waxy); 4 sprigs Fresh Rosemary; 1 tbsp Extra Virgin Olive Oil; 1 pinch Table Salt; 1 pinch White Pepper

4 servings

Under an hour

Buy all ingredients right below the recipe

Ingredients

12 pcs Chicken Drumsticks
5 tbsp Mild Ketchup
4 tbsp Sunflower Oil
2 tbsp Maple Syrup
2 tbsp Sweet Paprika Powder
800 g Potatoes (predominantly waxy)
4 sprigs Fresh Rosemary
1 tbsp Extra Virgin Olive Oil
1 pinch Table Salt
1 pinch White Pepper

Preparation

1
Wash the chicken drumsticks, pat them dry, and season with salt and pepper. In a bowl, mix ketchup, maple syrup, 2 tablespoons of sunflower oil, and paprika powder to form a marinade. Thoroughly massage the marinade into the meat and let it marinate in the refrigerator for at least one hour (preferably overnight).
2
Preheat the oven to 170 degrees (grill function). Place the meat in a baking dish and add the remaining 2 tablespoons of sunflower oil. Bake for about 45 minutes, turning the thighs once in between. Finally, increase the temperature to 200 degrees until the skin is nicely crispy.
3
In parallel, wash the potatoes, cut them into wedges, and mix with salt, pepper, olive oil, and the rosemary sprigs. Roast the potatoes in the oven for approx. 30–35 minutes until golden brown, tender, and crispy.

Knuspr-Küche

Ein kleiner Tipp: Wenn Sie die Hähnchenschenkel über Nacht marinieren, wird das Fleisch besonders zart und nimmt das Aroma der Marinade noch besser auf. Servieren Sie dazu einen frischen Blattsalat.