Chicken leg with boiled potatoes

Ingredients

• 200 gchicken leg, skin on (about 300 g bone-in) (1 piece)
• 300 gPotatoes
• 10 gButter
• 100 mlChicken stock
• 5 gPlain flour (1 tsp)
• Paprika, garlic, parsley, salt, pepper

How to make it

1. Oven to 200 degrees. Pat the leg dry, rub it with salt, pepper, paprika and garlic, lay it in a dish.
2. Roast for 45 minutes, until the skin is brown and the juice runs clear.
3. Peel the potatoes, boil them in salted water for 20 minutes, toss with butter and parsley.
4. Deglaze the dish with the stock, stir in the flour, bring to the boil briefly, pour over the leg and potatoes.

One tip

Do not cover the leg and do not turn it. That is the only way the skin turns crisp.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.