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Grilled Chicken Drumsticks with Rosemary Potatoes & Bean Salad

5 from 2 votes
Total Time 3 hours 10 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 227 kcal

Ingredients
 

  • 1100 g Chicken legs
  • 1 tsp Sweet paprika
  • 1 tsp Coarse salt
  • 2 tbsp Oil
  • 1 Roast tube
  • 500 g Broad beans
  • 1 Chopped onions
  • Marinade:
  • Salt and pepper
  • 2 tbsp Vinegar
  • 4 tbsp Germ oil
  • 1 tsp Mustard medium hot
  • 1 pinch Sugar
  • 500 g Waxy potatoes
  • 2 sprigs Rosemary fresh
  • 2 tbsp Extra virgin olive oil

Instructions
 

  • We start about 2.5 hours before eating.
  • Wash the beans, cut off the ends, then chop & scald. They should still be firm to the bite. Scare off.
  • Dress the beans with the onion & marinade. Salad should sit through for about 1 to 2 hours.
  • Wash thighs, pat dry, brush with spices. Put in the roasting tube to keep the oven clean. Cook at 190 ° C for about 45 minutes
  • Cut off the rosemary, pluck wash, (we do not use stems) chop a little.
  • Put the olive oil in a hot pan, add the potatoes and rosemary, now set the temperature to medium. Cook the potatoes, always swirling through them.

Nutrition

Serving: 100gCalories: 227kcalCarbohydrates: 11.9gProtein: 13.3gFat: 14g
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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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