Roast chicken with mashed potatoes

1. 

chicken legs 2 pcs • water ¾ cup (200 ml) • salt

Wash the chicken thighs, season them with salt and put them into small baking tin. Pour water in and bake covered at 430°F (220°C) for about one hour.

2. 

potatoes 1.1 lb (500 g) • water 2.1 quart (2000 ml) • salt 15 tsp

Peel potatoes, cut them into small pieces and cook them dipped in salted water for 20 - 25 minutes.

3. 

unsalted butter 1.75 oz (50 g) • semi skimmed milk 1,5% 6.75 tbsp (100 ml)

Drain cooked potatoes. Add butter, milk and mash them until smooth. It does not matter if there are a few small lumps. Someone even likes them.

4. 

ground red paprika

Uncover the chicken thighs. Use a table spoon to pour them over with gravy. Sprinkle with ground sweet pepper and bake for another 30 minutes until skin becomes crispy.