Arugula salad with roasted chicken and nutty croutons

Step 1/4

• 1 cloves garlic
• 2½ sprigs thyme
• 1½ chicken legs
• ½ tsp honey
• ½ tbsp olive oil
• salt
• pepper

• oven
• knife
• cutting board
• large bowl

Preheat the oven to 200°C/400°F. Peel the garlic and pluck thyme leaves. In a large bowl, add the chicken legs, whole garlic cloves, thyme leaves, half the honey, some olive oil, salt, and pepper and stir to combine. Let the chicken legs marinate for approx. 10 min.

Step 2/4

• 1 red onions
• ¼ tsp sugar
• olive oil (for frying)

• frying pan

Peel the red onion and cut them into eighths. Heat a pan over medium heat. Add some olive oil and red onions to the pan and sauté until soft, approx. 3 min. Add sugar and a pinch of salt. Continue sautéing until onions caramelize, approx. 10 min.

Step 3/4

• 80 g baguettes
• 25 g sliced almonds
• 1½ tbsp olive oil

• baking dish
• baking sheet

Transfer chicken legs and marinade into a baking dish. Bake in the oven for 20 min. Tear bread into small pieces and place on a parchment-lined baking sheet. Add the sliced almonds, some olive oil, and salt. After the chicken legs have been in the oven for 20 min., add the baking sheet with the bread to the oven. Bake both for a further 5 min.

Step 4/4

• ½ lemon
• ½ tsp honey
• 1 tbsp olive oil
• 45 g arugula

• citrus press
• food processor
• large bowl

Juice the lemon. Prepare the dressing by blending the roasted garlic, lemon juice, remaining honey, remaining olive oil, salt, and pepper in a food processor. If desired, add the roasting juice to the dressing. Let the chicken legs cool slightly, remove the chicken meat from the bones, and shred into bite-sized pieces. In a large bowl, combine the dressing with the chicken pieces, croutons, caramelized onions, and arugula. Serve immediately. Enjoy!

Enjoy your meal!