Chicken legs on salad

Name: Chicken legs on salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Chicken drumsticks (approx. 75 g each); 7-10 Tbsp salt, pepper; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Oil; 3 TABLESPOONS Tomato Ketchup; 1 baby onion; 3-4 small tomatoes; 1 small lettuce (e.g. romaine lettuce); 1 (approx. 300 g) ripe avocado; 7-10 Tbsp Juice of 1 lemon; 2 stem(s) fresh or slightly dried. Thyme, sugar; 7-10 Tbsp plain lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Chicken drumsticks (approx. 75 g each)
7-10 Tbsp salt, pepper
7-10 Tbsp Sweet peppers
3 TABLESPOONS Oil
3 TABLESPOONS Tomato Ketchup
1 baby onion
3-4 small tomatoes
1 small lettuce (e.g. romaine lettuce)
1 (approx. 300 g) ripe avocado
7-10 Tbsp Juice of 1 lemon
2 stem(s) fresh or slightly dried. Thyme, sugar
7-10 Tbsp plain lemon

Directions

1
Wash the legs and pat dry. Season with salt, pepper and paprika. Roast on a baking tray in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes. Mix 1 tablespoon of oil and ketchup. Brush the legs with it after 25-30 minutes
2
Peel the onion and cut into fine slices. Wash the tomatoes and cut them into halves or quarters depending on their size. Clean, wash and chop the lettuce. Halve avocado, remove stone. Peel avocado halves and cut into slices. Sprinkle with some lemon juice
3
Wash the thyme, shake dry and pluck. Mix with remaining lemon juice, salt, pepper and a little sugar. Whip 2 tablespoons of oil into it. Mix with the prepared salad ingredients. Arrange chicken legs on top. Garnish with lemon