200°C · 15-30 minAllergens
Ei
Sulfiet
Mosterd
VisRoast Chicken with Summer Salad
A delightful summer dish! The chicken leg (better life 2 stars) is first marinated with fresh basil, lemon, and rosemary before being roasted in the oven. We make a salsa verde from plenty of fresh herbs, anchovies, and capers, which we mix with steamed baby potatoes. Accompanied by a crunchy dressed salad of green beans, sugar snaps, radishes, and crispy pointed cabbage, dressed with a refreshing ginger-mustard dressing.
Roast Chicken with Summer Salad
Chicken leg (better life 2 stars), anchovies, cucumber, radish, pointed cabbage, sugar snaps, green beans, garlic, red pepper, baby potatoes with skin, lemon, fresh basil, mint, parsley, capers, rosemary, Dijon mustard, ginger syrup, coarse mustard, red wine vinegar, white wine vinegar, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, mosterd, sulfiet, vis.
Microwave
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 minMarleen's choice
Preheat the chicken leg and baby potatoes covered with an ovenproof 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 be used in the oven; transfer to an oven dish.