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🍽️ Crispy Chicken with Sage and Potatoes

721 kcal · 30 min · 4 servings

Ingredients

• 500 g small new potatoes
• salt
• pepper (from the mill)
• 2 garlic cloves
• 4 tbsp olive oil
• 2 tsp honey
• 2 sprigs sage
• 2 chicken drumsticks
• 4 tbsp freshly grated parmesan

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Cook the potatoes for 15 minutes until they are tender but still firm.
4. 4. Drain the water and let the potatoes drip dry.
5. 5. Peel the garlic clove.
6. 6. Press the garlic into a small bowl.
7. 7. Add 2 tablespoons of oil, honey, salt, and pepper to the garlic.
8. 8. Stir the mixture well to create the marinade.
9. 9. Pluck the leaves off the sage stems.
10. 10. Loosen the skin of the chicken thighs from the meat.
11. 11. Run your finger carefully between the skin and the meat to do this.
12. 12. Brush the marinade under the skin with a brush.
13. 13. Slide half of the sage leaves under the skin.
14. 14. Season the chicken thighs with salt and pepper.
15. 15. Preheat the oven to 180 degrees.
16. 16. Heat the remaining oil in an ovenproof pan.
17. 17. Fry the chicken thighs on both sides.
18. 18. Place the pan in the preheated oven (center position).
19. 19. Roast the chicken thighs for approx. 30 minutes.
20. 20. Halve the boiled potatoes.
21. 21. Place the potato halves in a greased baking dish with the cut side facing up.
22. 22. Spread the cheese over the potatoes.
23. 23. Distribute the remaining sage leaves on the potatoes.
24. 24. Grind some pepper over the dish.
25. 25. Place the baking dish in the oven with the chicken thighs.
26. 26. Finish roasting everything for another 10 minutes.

Nutrition per serving

• kcal: 721
• Protein: 39 g · Fett/Fat: 43 g · Carbs: 44 g