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
- total
- Easy
- level
10 min prep · 50 min cook
What you will need
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Whole Chicken Legs 1 pcs -
BBQ spices 0.5 tsp -
Olive Oil 0.5 tbsp
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Water 100 ml -
Bread dumpling 4 slice
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Steps to cook
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Ingredient Preparation. Prepare all ingredients and preheat the oven to 200 °C (top/bottom heat). Prepare a baking sheet or baking dish.
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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.
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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.
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Dumpling Preparation. Cut the dumpling into serving pieces and heat over steam for approximately 5–10 minutes until heated through.
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Serving. Let the roasted thighs rest for 2–3 minutes. Serve with the sautéed dumpling and pan juices as sauce.
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