Roast Chicken with Rosemary, Limes and Potatoes
Ingredients
- Ingredients
- 4 Chicken thigh
- 2 Limes
- 2 Tbsps honey
- 2 Tbsps olive oil
- 1 generous pinch cayenne pepper
- 1 tsp ground paprika
- 500 grams new, small potatoes
- 4 garlic cloves
- 2 centimeters ginger
- 350 milliliters Chicken broth
- 3 sprigs rosemary
- salt
- freshly ground peppers
Preparation steps
Rinse the chicken legs and pat dry. Zest one lime and lime squeeze the juice. Cut the second lime into slices. In a bowl, stir the juice and zest with the honey, olive oil, cayenne and paprika. Add the chicken to the bowl, turning to coat, cover and refrigerate at least 2 hours.
Preheat the oven to 160°C (approximately 325°F).
Scrub the potatoes well and cut in half. Peel and slice the garlic and ginger. Combine the potatoes, garlic, ginger, rosemary and lime slices in a roasting pan and pour a little broth over. Place the chicken legs and any marinade on top, and season with salt and pepper. Roast, basting occasionally with the pan juices until the chicken is cooked through and the potatoes are tender, about 40 minutes. (Add a little broth to the pan if it's getting too dry.)
