Contents
show
Ingredients
Chicken and Potatoes:
- 2 kg Waxy potatoes
- 3 Rosemary sprigs
- 1 pinch Salt
- 4 Chicken legs
Marinade:
- 1 tbsp Sweet paprika
- 1 tbsp Rose peppers
- 100 ml Olive oil
- 1 Clove of garlic
Salad:
- 250 g Arugula
- 200 g Vine tomatoes
- 1 pinch Salt
- 1 pinch Pepper
- 2 tbsp Lemon juice
- 3 tbsp Olive oil
- 20 g Pine nuts
- 30 g Parmesan
Instructions
- Peel the potatoes and cut into wedges. Cook in salted water (but not too soft). Drain the cracks and place on a baking sheet. Season the whole thing with a little more salt and cover with sprigs of rosemary.
- Mix the ingredients for the marinade and rub the washed chicken legs with it. Also cook in the oven at 180 ° C.
For the salad
- Clean the rocket and cut the tomatoes into small pieces. Toast the pine nuts in a pan without fat. Now put everything together in a bowl and season with lemon juice, salt, pepper and a little olive oil. Slice the Parmesan and later pour it over the salad.
Nutrition
Serving: 100gCalories: 125kcalCarbohydrates: 12gProtein: 2.3gFat: 7.4g