Lemon chicken with Gremolata gnocchi

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the chicken legs, pat them dry well and spread them on a fat pan. Mix the oil with some salt and pepper and brush the legs with it. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. In the meantime, wash the lemons thoroughly and rub the rind of one of them finely. Squeeze 1/2 lemon and mix 3 tablespoons of juice with the grated peel and some sweet paprika.

2. 2

   Approx. 10 minutes before the end of the frying time, brush the legs with the lemon juice. Peel the peel from the remaining lemon in fine strips. Wash the parsley, pluck off the leaves and, except for a little garnish, also cut into fine strips. Wash and quarter the tomato and remove the seeds. Cut the tomatoes into fine cubes. Peel and chop the garlic and mix with the diced tomatoes, lemon julienne and parsley strips (Gremolata style). Put the gnocchi in plenty of boiling salted water and boil them for about 2 minutes until they are bubbling. Pour onto a sieve, rinse briefly under cold water and drain. Heat butter in a pan. Add the gnocchi and 2/3 of the gremolata and fry briefly while turning.

3. 3

   Peel and chop the garlic and mix with the diced tomatoes, lemon julienne and parsley strips (Gremolata style). Put the gnocchi in plenty of boiling salted water and boil them for about 2 minutes until they are bubbling. Pour onto a sieve, rinse briefly under cold water and drain. Heat butter in a pan. Add the gnocchi and 2/3 of the gremolata and fry briefly while turning. Season with pepper and arrange on a plate with the chicken legs. Sprinkle with the remaining Gremolata and garnish with lemon and parsley

Nutrition Facts

KCAL
710 kcal

CARBS
73 g

FATS
30 g

PROTEINS
34 g