Free-range Chicken Legs from the tray with green vegetables

Green, green and even more green! Not only forthe eyes this dish is an absolute feast.


  • 1-2 Pkg. free-range chicken legs
  • 1 Pkg. Pollo fino
  • 1 bunch of green asparagus (approx. 1 kg)
  • 1 package sugar snap pea
  • 2-3 pak choi
  • 2 cloves of garlic
  • 1 tsp. coriander powder
  • 4 tbsp oil
  • 1/2 tsp salt & pepper

For the wild garlic pesto


  • 1 bunch wild garlic (alternatively basil & parsley)
  • 50 ml white wine
  • 100 ml olive oil
  • 1/2 tsp salt
  • 80 g parmesan
  • 80 g pine nuts
  • some lemon juice

For the side dish: fried triplets


  • 1 kg of triplets


  1. Wash and pat dry the chicken legs and pollo fino.
  2. Mix the finely chopped garlic, coriander, salt, pepper and olive oil in a bowl until a creamy paste is formed.
  3. Coat the chicken with the paste and bake in a preheated oven for 25 minutes at 200 degrees top/bottom heat.
  4. Remove the tray with the meat from the oven after 25 min. and add the green vegetables. Coat the vegetables with some oil and put them in the oven for another 10 min. together with the meat.
  5. Wash the wild garlic and put it in a tall container. Add all the other ingredients, except olive oil, and blend everything briefly with a hand blender. Finally, gradually add as much olive oil as necessary until the wild garlic pesto has a creamy and smooth consistency.
  6. Remove the tray from the oven and coat the chicken with wild garlic pesto. Serve with sliced green onion.

Side dish: boil the triplets for 15 minutes, then fry briefly in a preheated pan with oil until golden grown and season with salt.


Bon Appétit!

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