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Crispy Chicken Thighs with Rosemary Potatoes
(0)
75 min
Under an hour
Knuspr-Küche
Diese knusprigen Hähnchenunterkeulen sind das perfekte Familienessen! Die Kombination aus süßem Ahornsirup und würzigem Ketchup sorgt für eine unwiderstehliche Glasur, während die im Ofen gerösteten Rosmarinkartoffeln für die ideale Beilage sorgen. Ein einfaches Rezept, das wenig Vorbereitung erfordert und garantiert jedem schmeckt.
Ingredients
Preparation method
Ingredients overview
- 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
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).
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.
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.
Nutritional values
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