Miso Roasted Chicken drumsticks

and Veggies
Tonight eating with your hands is allowed… even recommended!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
45 min
Miso Roasted Chicken drumsticks and Veggies
Tonight eating with your hands is allowed… even recommended!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Chicken
Honey
0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast

1 Roast

Preheat the oven to 220°C/200°C fan. In a bowl, combine the chicken drumsticks, vegetable oil, honey, half of the miso paste, half of the soy sauce, chili flakes, and black pepper. Mix to coat. Transfer onto a lined oven tray or into a wide roasting dish. Roast in the oven for 15 min.
Prep veggies

2 Prep veggies

Meanwhile, separate the cauliflower into florets. Clean and chop mushrooms. Cut bell pepper to chunks. In a bowl, combine the veggies with the remaining miso paste, the remaining soy sauce, and rice vinegar.
Toss

3 Toss

Once the drumsticks have cooked for 15 min, take the tray out of the oven and toss the drumsticks well.
Add and serve

4 Add and serve

Add the veggies and roast for 25 min further, until the chicken is cooked through and the veggies are crispy. Sprinkle with salt, divide among plates, and serve.
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