Coat the chicken with the salad dressing and leave for an hour. Roast in the oven at 180 degrees for 45 minutes.
Always brush another time with the rest of the vinaigrette.
Our tip: Use high-quality olive oil for a particularly fine taste!
Related Recipes:
Char Baked in Rataffi Dough on Orange Blossom CouscousFillet, skin and bone the char, cut the fillet in half and season with salt and lemon. Loosely fold the halved...
Tandoori Tenderl, Tandoori Murg– posted by K.-H. Boller – modified by Bollerix Rinse and skin chicken parts. Cut breast half into...
Fried Chicken With, salt, pepper, pepper, freshly ground Untreated lemon zest en zest – grated grated Nutmeg, fresh fresh...
Baked Calf’s Head and Crayfish with Cucumber Citro …Calf’s head with mask in a large saucepan with the water and spices “simmer quietly on low...
Steamed Chicken Leg on Parsnip Puree and Chico …Debone the chicken legs. To do this, push back the meat on the thigh bone and scrape with the kitchen knife in...
Buddha Bowl with Chicken and QuinoaFor the Buddha Bowl with chicken and quinoa, prepare the quinoa according to the package instructions. Sear...
Caesar Salad with Fried Chicken StripsFor the Caesar Salad with fried chicken strips, preheat the oven to 180°C. In a bowl, mix bread cubes with 1...
Florentine Roast VealPreheat the oven to 220 °C. Remove the rosemary needles and chop them finely. Peel the garlic clove and chop...
Paprika TenderloinWash chicken and divide into four parts with poultry shears. Cut off the backbone and neck. Wash everything...
Chicken Sesame Bagel with McCain 1.2.3 Frites Hot&SpicyFor the chicken sesame bagel, finely plate the chicken breast with a carving hammer, then season with salt and...