Grilled Chicken with Potatoes

Ingredients (serves 3 people)

• 5 small potatoes
• 3 bone-in chicken thighs
• 3 sprigs of rosemary

A seasoning

• 1 and 1/2 teaspoons salt
• 1/2 tsp coriander powder
• 1/2 tsp chili powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

Instructions (preparation time: about 60 minutes)

1. Prepare the potatoes : Cut the potatoes in half with the skin on, then place them in a heat-resistant container, add 100cc of water, cover with plastic wrap, put it in the microwave, and heat at 600W for 8 minutes.
2. Seasoned chicken legs : Mix ingredients A evenly, then spread evenly on the bone-in chicken legs.
   
3. Preheat the oven : Preheat the oven to 230°C and set the baking time to 35 minutes (preheating time is about 10 minutes).
4. Prepare a baking sheet : Line a baking sheet with baking paper, place the microwaved potatoes and rosemary side by side on the baking sheet, and top with the seasoned chicken legs.
5. Bake : Place the baking sheet in the preheated oven and bake for 35 minutes, until the skin of the chicken legs is crispy and golden and the potatoes are cooked through.

This Rosemary Roast Chicken Thighs with Potatoes is rich and tender, perfect for a family meal or as a main course.