Smoky Chicken Legs with Potato Wedges
60—90 Min
When the whole family comes together on Sunday, there needs to be something really special on the table. This fantastic recipe for paprika chicken legs with a homemade seasoning mix, potato wedges and an apple and celeriac salad is just the thing. It's guaranteed to be a hit with everyone!
Ingredients 4 Portions
- 4 Chicken legs
- 600 gPotatoes, waxy
- 6 tbsp.Olive oil
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
For the seasoning mix
- 1 tsp.Brown sugar
- 1 tsp.Sea Salt, Coarse
- 1 tsp.Paprika, Smoked
- 1 tsp.Cayenne Pepper, Ground
- 1 tsp.Lemon Pepper
- 1 tsp.Garlic Granules
For the apple and celeriac salad
- 2 Apples
- 1 Celeriac, small
- 50 gMayonnaise
- 100 gSour cream
- 2 tbsp.Lemon juice
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 1
To make the seasoning mix: Combine all the ingredients in a small bowl. Rub the chicken legs with the mixture and 4 tbsp. of the olive oil cover and allow to infuse overnight in the fridge.
- 2
Preheat the oven to 200 °C (356°F).
- 3
Place the chicken legs in an oven-proof dish and roast for 40 minutes at 200°C (392°F) using the conventional oven setting.
- 4
Wash the potatoes, cut into wedges and season with a splash of olive oil, sea salt and ground pepper. Spread out onto a baking tray lined with baking parchment and add to the chicken legs 30 minutes before the end of the roasting time.
- 5
Peel the celeriac. Peel and de-core the apples. Use a mandolin to slice finely and drizzle with lemon juice.
- 6
Mix the sour cream and mayonnaise, season to taste with sea salt and ground pepper and use it to dress the salad.
- 7
Serve the chicken legs the sliced potato and the apple and celeriac salad onto plates and enjoy.
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