Marinated chicken legs
easy
60 mins
60 mins
Ingredients
- 2 Lemons
- 2 Limes
- 7-10 Tbsp Lemon Pepper
- 4 (à 100 g) Chicken drumsticks
- 1 Egg
- 50 g Coconut flake
- 250 g wide ribbon noodles
- 2 medium-sized carrots
- 7-10 Tbsp Salt
- 20 g Butter or margarine
- 7-10 Tbsp Lemon, lime and balm
Directions
- 1
Wash lemons and limes with hot water, dab dry and grate the peel. Squeeze the juice. Mix juice, peel and lemon pepper. Wash chicken legs, pat dry and marinate in the juice for 30 minutes.
- 2
Take out and let drain a little. Whisk the egg. Turn the chicken legs first in the egg and then in the coconut flakes. Place on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 30 minutes.
- 3
Put the pasta in boiling salted water. Peel carrots and cut them into thin slices with a peeler. Cook for one minute with the noodles and drain everything. Heat the butter, toss the noodles briefly and season with the marinade from the chicken legs.
- 4
Arrange chicken legs on the noodles. Garnish with lemon and lime wedges and shavings and with lemon balm.
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