for 4 people
4 leek sticks
2 small delicate pumpkins or acorns
4 fairly small chicken drumsticks
4 cloves of garlic
4 sprigs of rosemary
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground pepper
2 spoons of vegetable oil
60 ml of balsamic vinegar
1. Heat the oven to 200°C. Line two baking sheets with parchment paper. The uppermost part, dark green, the hard parts of leek cut (preferably freeze and use later for soup). Cut the leek lengthwise and wash well under running water.
2. Stem and inflorescence from pumpkin Cut, halve the fruit, grate the seeds. Cut the meat into slices or slices. leek AND pumpkin Arrange side by side in the first pan, place the rest in the second pan.
3. of chicken thighs put it on the second sheet. Garlic essences Crush together with the peel and add. sprigs of rosemary spread on both sheets. All with Salt AND pepper sprinkle with oil AND Balsamic vinegar the rain Mix well and place them next to each other again chicken thighs with the prettier side down.
4. Roast in the hot air oven until the meat and vegetables are golden brown (about 30 minutes), turning the legs halfway through. then garlic Squeeze out of the shell and mash into a paste, pit pumpkin paint with it. meat, pumpkin AND leek Arrange them on a plate, crispy rosemary decorate.
Preparation time: 45 minutes
Calories: about 480 kcal/person