200°C · 20-35 minAllergens
Gluten
Lactose
Selderij
SulfietOven-Baked Chicken
Enjoy a traditional meal with this oven-roasted, butter-soft chicken leg (better living 2 stars), marinated in my own spice mix and cooked in its own juices. Served with steamed baby potatoes in their skins and a generous portion of fresh vegetables à la crème.
Chicken leg (better living 2 stars), spinach, endive, leek, pointed cabbage, baby potatoes in their skins, fresh bay leaf, parsley, basil and savory, nutmeg, garlic powder, coriander seeds, clove, nutmeg, paprika powder, thyme, onion powder, milk, cream, butter, wheat flour, Dijon mustard, gluten-free soy sauce, fish sauce, white wine, sugar, homemade chicken stock (contains celery), potato starch, extra virgin olive oil, pepper and salt.
Allergens: alcohol, gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the chicken leg and vegetables with potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the chicken leg and vegetables with potatoes covered with aluminium foil or an oven-safe dish for 20-25 minutes (1 person) to 30-35 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g