A delicious, flavourful main course, these roast chicken legs with Mini Potatoes, with their thin skin and excellent texture, are browned in a pan with fresh thyme!

Ingredients for 4 people
Chicken legs, 900g
Mini Potatoes, 850g
Garlic, 2 cloves
Thyme, 4 sprigs
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
Put a crushed clove of garlic into an ovenproof dish and add the chicken legs, then rub them with extra virgin olive oil. Bake the legs in a preheated conventional oven at 200°C for about an hour. To keep the meat juicy, turn the legs from time to time and baste them with the cooking juices.

In the meantime, thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 5-10 minutes, or until they have softened slightly. Once the time required is up, drain them and leave them to cool. Heat up two tablespoons of extra virgin olive oil in a non-stick pan, then add a clove of garlic and the mini potatoes. Brown them for 5 minutes, season with salt and pepper and then add the fresh thyme. Cover the potatoes with a lid and cook for 15 minutes over a low heat, stirring from time to time. Once almost cooked, remove the lid and brown them for another 5 minutes over a high heat.

Your chicken legs will now be almost ready, so take them out of the oven and finish cooking together with the potatoes. Take the pan off the hob and decorate with a few sprigs of thyme.

Image: Canva