Honey chicken legs with vinaigrette salad

Ingredients

• 5 chicken drumsticks
• 1 tablespoon of tomato ketchup
• 1 tablespoon of chili sauce (optional)
• 1.5 tablespoons of honey
• 1 tablespoon of oil
• 1 clove of garlic, crushed
• 3 finely chopped shallots and French fries
• salt, pepper, and powdered meat broth
• Vinaigrette: 1 tablespoon of vinegar, pepper, salt, powdered bouillon, 1 tablespoon of honey, a pinch of sugar, 2-3 tablespoons of oil
• 1 head of lettuce (approximately 100g)
• 1 tomato

Rinse the thighs, pat them dry, make a few slits in the meat, and rub them with salt, pepper, and powdered bouillon.

In a bowl, combine the ketchup, chili sauce, honey, and oil.

Preheat the oven to 225 °C (205 °C with a fan-assisted function).

Grease a baking dish, place the drumsticks and crushed garlic inside, then bake on the fourth rack for 30 minutes, turning the meat once.

Spread the sauce over the chicken using a brush, then continue cooking for 10 minutes.

While you’re doing that, wash the lettuce, chop it in half, and slice the tomatoes into rounds.

Prepare the dressing by mixing the vinegar, honey, a pinch of sugar, salt, broth, pepper, and oil. Pour it over the salad and tomatoes, then mix well.

Prepare the salad, arrange the chicken drumsticks on top, and sprinkle with French-style fried shallots.