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Roasted Chicken Thighs With Dumpling

By chef Leonhard Wenzel

Roasted chicken thighs with dumpling - A hearty and easy dish ideal for family lunch or dinner.

1 h
Easy

10 min prep · 50 min cook

Roasted Chicken Thighs With Dumpling
820 kcal · per serving
Protein 50g Carbs 45g Fat 50g
Ingredients

What you will need

5 items · serves 1
  • Whole Chicken Legs 1 pcs
  • BBQ spices 0.5 tsp
  • Olive Oil 0.5 tbsp
  • Water 100 ml
  • Bread dumpling 4 slice

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

5 steps · 50 min cook

  1. Ingredient Preparation. Prepare all ingredients and preheat the oven to 200 °C (top/bottom heat). Prepare a baking sheet or baking dish.

  2. Meat Preparation. Pat the chicken thighs dry with paper towels. Place them in the roasting pan, sprinkle with grill seasoning and salt, drizzle with a bit of oil.

  3. Roasting the Meat. Pour a little water under the thighs and roast in the preheated oven at 200 °C for approximately 40–50 minutes until golden and cooked through. Set aside the pan juices for the sauce.

  4. Dumpling Preparation. Cut the dumpling into serving pieces and heat over steam for approximately 5–10 minutes until heated through.

  5. Serving. Let the roasted thighs rest for 2–3 minutes. Serve with the sautéed dumpling and pan juices as sauce.

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