200°C · 20-30 minAllergens
Lactose
Ei
Sulfiet
Mosterd
SojaBBQ Chicken
Time for a healthy 'comfort food' dish! I marinate the chicken leg (better life 2 stars) with my own BBQ sauce and roast it to a golden brown. The lightly seasoned baby potatoes in their skins come out of the oven, crispy and not greasy. I serve a generous portion of crunchy coleslaw alongside and some extra BBQ sauce in a separate dish. Enjoy your meal :) The dish contains 1 whole chicken leg.
BBQ Chicken
Chicken leg (better life 2 stars), carrot, tomatoes, radish, red cabbage, white cabbage, white onion, garlic, potato, Jonagold apple, fresh chives and parsley, corn, chili powder, smoked paprika powder, cinnamon, poppy seeds, nutmeg, raisins, Dijon mustard, gluten-free soy sauce, mango chutney (mango, sugar, cider vinegar, garlic, ginger, chili, salt), dark brown sugar, butter, white wine vinegar, homemade yoghurt mayonnaise (yoghurt, sunflower oil, pasteurised free-range egg yolk, mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, soja, sulfiet.
Microwave
Remove the tub of BBQ sauce from the tray. Heat the chicken leg (1 whole leg) and baby potatoes for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the BBQ sauce and the coleslaw (cold).
Oven — 200°C, 20-30 minMarleen's choice
Remove the tub of BBQ sauce from the tray. Heat the chicken leg (1 whole leg) and baby potatoes covered with an ovenproof plate or aluminium foil for 10 minutes (1 person) to 15-20 minutes (2 or more persons). Then heat uncovered for 10 minutes. Serve with the BBQ sauce and the coleslaw (cold). Tip: spread the baby potatoes out on a baking tray and heat for 12-15 minutes. Disposable containers cannot go in the oven, transfer to an oven dish.