Crispy Chicken Thighs

Wash, pat dry, season with salt and pepper the chicken thighs. Mix ketchup, maple syrup, 2 tablespoons of sunflower oil, ground paprika, salt, and pepper. Massage the marinade into the meat and leave it in the refrigerator for at least one hour, preferably marinate overnight.

Preheat the oven to 170 degrees – grill function. Place the meat in a roasting pan and add 2 tablespoons of oil. Bake for 45 minutes, turning the thighs during baking. Then increase the oven to 200 degrees and crisp up the skin.

Bake the potatoes, cut into fries, seasoned with salt, pepper, drizzled with olive oil, and with sprigs of rosemary, in the oven for 30 – 35 minutes alongside the chicken.