Roasted chicken legs with fan-cut potatoes

Name: Roasted chicken legs with fan-cut potatoes
Ingredients: 10 medium potatoes; 600 g smoked bacon; 4 eggs; 30 ml olive oil; 1 teaspoon salt; 600 g grated semi-hard cheese; 5 whole chicken legs; 4 garlic cloves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 100 ml white wine; 30 ml olive oil

Meat - Roasted chicken legs with fan-cut potatoes by Ligia D. - Recipia

Roasted chicken legs with fan-cut potatoes have slices that stay attached at the base and fan out as they bake. The potatoes bake with smoked bacon and egg, then get a layer of cheese on top; the chicken legs turn golden, while the middle of the potatoes stays soft. I choose medium, firm potatoes so I can slice them without breaking them. Prep: 30 minutes. Cook: 95 minutes. Total time: 125 minutes. Serves: 5. Approximately 1600 kcal and 90 g protein per serving.

Ingredients

For the potatoes

10 medium potatoes
600 g smoked bacon
4 eggs
30 ml olive oil
1 teaspoon salt
600 g grated semi-hard cheese

For the chicken legs

5 whole chicken legs
4 garlic cloves
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
100 ml white wine
30 ml olive oil

Preparation

1. Preheat the oven to 200°C. Peel the potatoes and cut them into slices without cutting all the way through to the base. Tuck slices of smoked bacon between the potato slices. 2. Beat the eggs and pour them over the potatoes. Drizzle with 30 ml olive oil, then sprinkle with 1 teaspoon salt. Arrange them in a baking dish and bake for 50 minutes, until softened. 3. Pat the chicken legs dry with paper towels and place them in a separate baking dish. Add the crushed garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the paprika, wine and 30 ml olive oil. Bake for 35-40 minutes, until golden and the juices run clear. 4. Sprinkle the grated cheese over the potatoes and bake for another 5 minutes, until melted.

Notes

Serve with a fresh cabbage salad. Potatoes of a similar size bake more evenly; if they are very large, they may need another 10-15 minutes, until soft between the slices. Choose firm, yellow-fleshed potatoes that do not fall apart when sliced. The smoked bacon slices should be as wide as the potatoes, so they fit between the cuts rather than sticking out far above the surface. Smoked bacon is salty, so go easy on the salt sprinkled over the potatoes. The wine goes straight into the chicken baking dish; for an alcohol-free version, replace the 100 ml with 100 ml water. For larger quantities, I divide the potatoes between two baking dishes, because they soften more slowly when crowded. Store leftovers in a sealed container in the fridge for up to 3 days.