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Ingredients
Chicken Drumsticks with Mushrooms
- Ingredients
- 4 large Chicken legs
- salt
- freshly ground peppers
- 1 organic lemon
- 1 bunch smooth parsley
- 4 Tbsps olive oil
- 500 grams small button Mushroom
- 2 Tbsps butter
- 1 garlic clove
Rinse chicken drumsticks, pat dry and season with salt and pepper. Rinse lemon in hot water, wipe drip and grate the zest. Cut lemon into 4 slices. Rinse the parsley, pat dry, pluck a few leaves and set aside. Finely chop the remaining leaves.
Loosen skin on the drumsticks and insert a few whole parsley leaves and a slice of lemon under the skin of each. Brush drumsticks with oil and place on a greased baking sheet. Bake in a preheated oven at 220°C (approximately 425°F) on the second rack from the bottom for about 45 minutes.
Trim mushroom ends and sauté in a pan with butter for about 5 minutes. Season with salt and pepper. Peel garlic, pass through a press and stir into the chopped parsley with lemon zest. Add to the mushrooms and cook briefly until heated through, stirring frequently. Arrange mushrooms on a platter and serve with the drumsticks.
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |