Baked free-range chicken with a selection of spring vegetables


For:  4 people


  1. We season the chicken legs and let them get marinated 3 hr before baking them.
  2. This time for the seasoning I have used the following spices: roman cumin, ginger, garlic, salt, pepper and red paprika. For the baking, I used a little ghee, it makes the potatoes nice crispy. The seasoned chicken I mix together with the soya, sweet-sour chili sauce and olive oil. This is how it goes to the oven for 1,5 hr for 200 C.
  3. For the vegetable selection, I clean and slice the potatoes. I leave the skin on. I turn them in a bit of olive oil, salt, pepper and it can go in a separate pan next to the chicken in the oven. It needs about 40 minutes to get crispy baked and creamy inside.
  4. I wash the kale leaves and the asparagus heads off. I scald the kale leaves and the asparagus heads in separate pots for 3 minutes each. Then we throw them in ice water so that they keep their color. For the plating I form nice round and triangle shapes from the kale leaves. I plate the vegetable selection as you can see on the pictures. I re-warm the kale and the asparagus in a minute in the hot oven just before plating.