Salt and Pepper Chicken Leg

Informations supplémentaires

35 min. | 646 kcal | easy | Spicy | Printable version

1. Setup Preheat the oven to 400°F. Cut the pepper into small cubes. Cut the potatoes in 2 or 4 depending on the size. Grate the carrot. Chop the garlic. Thinly slice the chives.

2. Cook the chicken Place the chicken thighs in a baking dish. Pat them dry. Add a drizzle of oil, salt and pepper. Bake in the oven for 26-28 minutes.

3. Cook the potatoes Mix the potatoes with the Buffalo sauce (spicy), honey, garlic, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 22-24 minutes.

4. Make the salad Mix the cabbage with the carrot, pepper, a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, a pinch of sugar, salt and pepper.

5. Plate your dish Serve the chicken legs with the coleslaw and the potatoes topped with sour cream and chives. Bon appétit!

2unitChicken Legs

500gFingerling Potatoes

30mlBuffalo Sauce

1unitHoney

1unitGarlic Clove(s)

3unitSour Cream

1unitChives

0.25unitSavoy Cabbage

1unitOrganic Nantes carrot (s)

1unitPepper(s)

What you need sheet pan, baking dish, bowls, box grater

646 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 57g

19%

fat 30g

46%

cholesterol 163mg

54%

fiber 12g

48%

protein 37g

saturated 9g

45%

sodium 381mg

16%

sugar 19g

trans 0g