Roasted Chicken Knuckles on Spiced Potatoes

The day before, for the marinade, remove the skin from the garlic and chop it. In a baking bowl, stir together the paprika, coriander, turmeric, cayenne pepper, cinnamon, oregano, salt, pepper and sugar with the olive oil and honey to make a paste. Rinse the chicken legs and rub them dry, coat them all over with the marinade and let them marinate in the refrigerator for 1_day with the lid closed.

For the potatoes, preheat the oven to 180 degrees. Rinse the unpeeled potatoes, drain them and cut them in half. Rinse the lemon and orange in hot water, pat dry and cut into slices. Remove the peel from the shallots and halve or quarter them according to their size. Coat a baking tray with a little olive oil.

Spread the lemon and orange slices and the shallot quarters evenly on the tray and place the potato halves on top. Peel the garlic clove. Rinse the rosemary and shake dry. Rinse the chili peppers. Evenly distribute the garlic, rosemary and chili peppers over the potatoes. Season everything with salt and drizzle with half of the olive oil.

Remove the chicken legs from the marinade, place them on the potatoes and cook in the oven on the middle rack for about 1 and a quarter hours.

Remove from the oven and drizzle with the remaining olive oil.

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