Baked chicken legs with spring vegetables

Ingredients:

• 1.5 kg chicken legs
• Coarse salt and freshly ground pepper
• Juice of 1 lemon
• 3 tbsp. l. olive oil
• 450 g of new potatoes
• 2 bunches of radishes (about 12 pcs.)
• 1 bunch of green onions
• 1 bunch of young carrots (about 12 pcs.)
• 1/4 cup chopped fresh dill

Preparation:

1. Preheat oven to 260°C. Rinse the drumsticks under cold water and pat dry. Season the meat with salt and pepper, then place skin-side up on a baking sheet. Drizzle half the lemon juice and 1 tablespoon of olive oil over the drumsticks. Roast for 15 minutes.
2. Meanwhile, cut the potatoes and radishes in half.
   
   Feathers green onions cut into three parts.
   
   In a large bowl, combine potatoes, radishes, carrots and the remaining 2 tablespoons olive oil, season with salt and pepper.
3. Arrange the vegetables around the drumsticks and continue to cook until the vegetables are tender and the drumsticks are golden brown, about 20 minutes more.
   
   Drizzle the remaining lemon juice over the vegetables and meat. Sprinkle with dill and add salt to taste.