Chicken Legs on Rocket with Potato Wedges

5 from 7 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 125 kcal


Chicken and Potatoes:

  • 2 kg Waxy potatoes
  • 3 Rosemary sprigs
  • 1 pinch Salt
  • 4 Chicken legs


  • 1 tbsp Sweet paprika
  • 1 tbsp Rose peppers
  • 100 ml Olive oil
  • 1 Clove of garlic


  • 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


  • 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.


Serving: 100gCalories: 125kcalCarbohydrates: 12gProtein: 2.3gFat: 7.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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