Grilled chicken with rosemary potatoes

For 4 people
  • 8 Chicken drumsticks (approx. 110 g each)
  • 8 (à 100 g) Chicken wings
  • Salt
  • pepper
  • 2 onions
  • 3 Stalk (s) Oregano
  • 2-3 EL Mustard
  • 5-6 EL Olive oil
  • 1 kg small potatoes
  • 6 cloves of garlic
  • 2 Sprigs of rosemary
  • Cherry tomatoes
  • aluminum foil
  • Aluminum grill trays
75 minutes
easy
1.
Wash the chicken pieces, pat dry and season with salt and pepper. Peel and grate the onions. Wash the oregano, pat dryand, except for something to garnish, pluck the leaves and coarsely chop. Mix the onions, oregano, mustard and 1 tablespoon of oil. Brush the meat with it and cover it in the refrigerator for about 2 hours to marinate. In the meantime, wash the potatoes thoroughly, pat dry and cut in half lengthways. Peel the garlic, cut in half if necessary. Wash the rosemary and, except for something to garnish, pluck the needles and chop. Place the potatoes on a baking sheet lined with aluminum foil and season with salt and pepper. Top with olive oil, rosemary and garlic. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 1 hour. Turn the potatoes halfway through cooking. Place the chicken pieces in aluminum grill pans and grill them on the hot grill for 20-30 minutes. Arrange the potatoes and chicken pieces on a platter. Garnish with cherry tomatoes and the rest of the herbs
2.
Wait approx. 1 1/4 hours. Photo: Först,
1 person approx:
  • 700 kcal
  • 2940 kJ
  • 53 g protein
  • 36 g fat
  • 40 g carbohydrates

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