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Ingredients (2 servings)
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400 g Frische Maishendl Unterkeulen
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400 g Karotten
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2 Stk. Spitzpaprika
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150 g Crème Fraîche Kräuter
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Olivenöl, Salz, Pfeffer, Paprikapulver
Preparation
- Preheat the oven to 200 degrees Celsius (top/bottom heat). Wash the corn-fed chicken drumsticks, pat dry, and season with salt, pepper, and a little paprika powder.
- Peel the carrots and cut into thick sticks. Wash the pointed peppers, remove the seeds, and cut into strips.
- Spread the vegetables on a baking tray, drizzle with a little olive oil, and season with salt and pepper.
- Place the chicken drumsticks on top of the vegetables and bake in the oven for about 35 minutes until golden brown.
- Arrange the oven chicken and vegetables on plates and serve with the herb crème fraîche as a dip.
