Crispy Chicken Thighs with Rosemary Potatoes

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.