Chicken drumsticks with mixed salad
Time
Preparation time: 30 min.
Cooking or baking time: 50 min.
Total preparation time: 1 hr. 20 min.
Since the last few days were quite stressful and much was missed, today I took the opportunity and cooked something delicious for myself. Man and son not there, that's a good thing, because the two do not like this dish and I had an appetite for it.
ingredients
- 5 fresh chicken drumsticks
- rapeseed oil
- Chicken seasoning salt
- iodized salt
- White pepper
Salad dressing
- 2 tomatoes
- Altogether about 200 g salad, I took Lollo Rosso and Radicchio
- 1.5 tbsp balsamic vinegar (I take the dark from Mazetti)
- 1 tsp mustard
- chopped onion or spring onion
- Salt and pepper from the mill to taste
- 2 tbsp water
- 2 tablespoons olive oil (I take a mild from Italy)
Mix all ingredients for the dressing with the olive oil being added last.
preparation
- Wash the chicken drumsticks under running water and dry with kitchen roll.
- Preheat the oven to 180 degrees for top and bottom heat.
- Season the chicken with the iodine salt and pepper, mix a marinade with the chicken spicy salt and 2 tablespoons of rape seed oil in a small bowl and brush the lower legs with it.
- Lay out a baking tray with parchment paper and place the chicken drumsticks at a slight distance. After 10 minutes of preheating, they go into the oven.
- Wash the tomatoes, dry them and pluck or cut the salad into bite-sized pieces. I always add the salad to my salad spinner, wash it and then spin it dry. Of course, this is not a must.
- Cut tomatoes into small pieces.
- The lobes take about 50 minutes, then they are nice crunchy outside and very tender inside.
- About 10 minutes before the end of cooking give the dressing over the salad and the tomatoes and mix well.
- Remove lobes from the oven and arrange with the salad together.
Good Appetite! I liked it very much.
