Spicy Roast Chicken Leg with Roasted Potatoes and Red Cabbage Salad
Roasted chicken with a crispy crust is a real delight to the palate, especially when served with delicious roasted potatoes and a cold red cabbage salad to cool down the spice. Simply irresistible!
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| CHICKEN | ||
| – chicken legs | 2 | 4 |
| – chicken marinade | 1 portion | 2 portions |
| POTATOES | ||
| – potatoes | 4 | 8 |
| – Herbes de Provence | 1 tbsp | 2 tbsp |
| SALAD | ||
| – red cabbage | 1/4 head | 1/2 head |
| – apple | 1 | 1 |
| – red onion | 1 | 1 |
| – lemon | 1 | 1 |
| TO SERVE | ||
| – parsley | 2 stalks | 5 stalks |
You will need
salt, pepper, sugar, vegetable oil, pot, bowl, ovenproof dish, grater, baking paper.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 311.4 kJ | 2395.2 kJ |
| Energy | 74.0 kcal | 569.0 kcal |
| Fat | 3.1 g | 24.1 g |
| of which saturates | 0.8 g | 6.4 g |
| Carbohydrate | 6.6 g | 50.9 g |
| of which sugars | 2.3 g | 17.6 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 4.9 g | 38.0 g |
| Salt | 0.05 g | 0.41 g |
Recipe
1.
Preheat the oven to 200 ° C in „upper & lower” heating mode. Line the tray with baking sheets.
Prepare the chicken marinade – mix the spices we provide with 3 tbsp (6 tbsp) of oil and 2/3 tbsp (1 and 1/3 tbsp) of salt. Then rub the chicken legs with this marinade, place them on the baking sheet and leave them in a cool place for at least 30 minutes.
2.
Meanwhile, peel the potatoes and cut them into quarters. Prepare the marinade for potatoes: mix 2 tbsp (4 tbsp) of oil with 2/3 tbsp (1 and 1/3 tbsp) of salt and the Provencal herbs.
3.
Chop the cabbage and pour boiling water over it. Then peel the apple and grate it on a large-mesh grater. Cut the onion into small cubes. Cut the lemon in half and squeeze out the juice.
Add apple and onion to the cabbage, along with add 1 tbsp (2 tbsp) of vegetable oil, 1 tsp (1 tbsp) of lemon juice, salt, pepper and sugar to taste and mix everything thoroughly. Put the ready-made salad in the fridge to allow the flavours to “fuse” while you prepare the rest of the meal.
4.
Put the tray with chicken legs in the oven and bake for about 60 minutes.
Boil 1 litre (2 litres) of water and 2/3 tbsp (1 and 1/3 tbsp) of salt. Add the potatoes and parboil about 10 minutes – they are not to be fully cooked yet.
Drain the potatoes on a sieve and put them into an ovenproof dish (it’s ok if some of them fall apart).
Sprinkle the herb marinade over the potatoes and mix thoroughly. Then, after 30 minutes of roasting the chicken legs, place the pot with the potatoes next to the meat and bake it together for another 30 minutes.
Meanwhile, chop the parsley.
5.
Put potatoes, roasted chicken legs and red cabbage salad on flat plates. Sprinkle the cabbage with parsley and enjoy your meal!
