Roasted Chicken with Summer Salad

A delicious summer dish! We marinate the chicken leg (better living 2 stars) with fresh basil, lemon, and rosemary before roasting it in the oven. We create a salsa verde from plenty of fresh herbs, anchovies, and capers, mixing it with steamed baby potatoes. Accompanied by a crunchy dressed salad of green beans, sugar snaps, radishes, and crisp pointed cabbage, dressed with a refreshing ginger-mustard dressing.

Chicken leg (better living 2 stars), anchovies, cucumber, radish, pointed cabbage, sugar snaps, green beans, garlic, red chilli, baby potatoes with skin, lemon [sulphites], fresh basil, mint, parsley, capers, rosemary, Dijon mustard [sulphites], ginger syrup, coarse mustard [sulphites], red wine vinegar [sulphites], white wine vinegar [sulphites], homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt) [sulphites], pepper and salt, sunflower oil.

Allergens: ei, mosterd, sulfiet, vis.

MicrowaveMarleen's choice

Heat the chicken leg and baby potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the summer salad (cold).

Oven — 200°C, 15-30 min

Preheat the chicken leg and baby potatoes covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the summer salad (cold). Disposable containers cannot go in the oven; transfer to an oven dish.

Energy161,97 kcal

Fat8,43 g

of which saturated1,67 g

Carbohydrates8,39 g

Dietary fibre1,61 g

Protein10,82 g

Salt0,49 g

Average weight: 540 g