Salt and Pepper Chicken Leg
with Buffalo and honey roasted potatoes, sour cream and coleslaw
Informations supplémentaires
35 min.
|
646 kcal
|
easy
|
|
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