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Salt and Pepper Chicken Leg

35 min. | 646 kcal | easy |
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1. Setup Preheat the oven to 400°F. Cut the pepper into small cubes. Cut the potatoes in 2 or 4 depending on the size. Grate the carrot. Chop the garlic. Thinly slice the chives.
2. Cook the chicken Place the chicken thighs in a baking dish. Pat them dry. Add a drizzle of oil, salt and pepper. Bake in the oven for 26-28 minutes.
3. Cook the potatoes Mix the potatoes with the Buffalo sauce (spicy), honey, garlic, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 22-24 minutes.
4. Make the salad Mix the cabbage with the carrot, pepper, a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, a pinch of sugar, salt and pepper.
5. Plate your dish Serve the chicken legs with the coleslaw and the potatoes topped with sour cream and chives. Bon appétit!
2 unit Chicken Legs
500 g Fingerling Potatoes
30 ml Buffalo Sauce
1 unit Honey
1 unit Garlic Clove(s)
3 unit Sour Cream
1 unit Chives
0.25 unit Savoy Cabbage
1 unit Organic Nantes carrot (s)
1 unit Pepper(s)
What you need sheet pan, baking dish, bowls, box grater
646 kcal
% daily value
% daily value
carbohydrate 57g
fat 30g
cholesterol 163mg
fiber 12g
protein 37g
saturated 9g
sodium 381mg
sugar 19g
trans 0g