Chicken with Balsamic Glaze and Roasted Potatoes

Name: Chicken with Balsamic Glaze and Roasted Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 800 g chicken drumsticks with skin; 600 g waxy potatoes (Type B); 220 g red onions; 250 g cherry tomatoes; 100 ml light balsamic vinegar; 20 ml extra virgin olive oil; 36 g liquid honey; 28 g fresh garlic; 1 pinch fine salt; 1 pinch ground pepper; 1 piece baking paper

4 servings

Under an hour

New

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Ingredients

800 g chicken drumsticks with skin
600 g waxy potatoes (Type B)
220 g red onions
250 g cherry tomatoes

Marinade

100 ml light balsamic vinegar
20 ml extra virgin olive oil
36 g liquid honey
28 g fresh garlic
1 pinch fine salt
1 pinch ground pepper

Equipment

1 piece baking paper

Preparation & Marinating

1
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
2
For the marinade, combine balsamic vinegar, olive oil, honey, and finely pressed garlic in a sealable container or bowl. Season with salt and pepper.
3
Add the chicken drumsticks to the marinade, turn them well, and let them marinate briefly in the refrigerator.

Baking

1
Wash the potatoes and halve or quarter them depending on their size. Place them on the baking sheet, season with salt and pepper, and pre-bake for 20 minutes at 200 °C.
2
Briefly remove the baking sheet. Add the marinated chicken drumsticks and the red onions cut into wedges to the potatoes. Bake for another 20 minutes in the oven.
3
Finally, add the cherry tomatoes and pour the remaining marinade over everything. Bake for another 20–25 minutes until the meat is cooked through and the skin is crispy.
4
Arrange the finished dish on plates and serve. Enjoy your meal!

Tip

For particularly crispy skin, you can brown the chicken drumsticks using the oven's grill function during the last 5 minutes of baking time.

Gurkerl Küche

Tipp: Verwenden Sie für dieses Rezept am besten kleine, festkochende Erdäpfel, da diese beim Rösten besonders aromatisch werden und ihre Form behalten. Ein Zweig frischer Rosmarin auf dem Blech verleiht dem Gericht eine zusätzliche alpine Note.