Chicken Recipe
Crispy whole leg, kalo panzanella, smoked chili pepper salt, yuzu beurre
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 425°F (220°C). Pat the chicken legs dry with paper towels and season generously with salt, smoked chili pepper, and black pepper.
- 2
Roast the Chicken
Place the seasoned chicken legs on a baking sheet and drizzle with olive oil. Roast in the preheated oven for 30-35 minutes or until the chicken is golden brown and cooked through.
- 3
Make the Panzanella Salad
While the chicken is roasting, in a large bowl, combine the cubed kalo bread, cherry tomatoes, cucumber, red onion, and basil. Drizzle with olive oil and yuzu juice, toss gently to combine, and season with salt and pepper to taste.
- 4
Prepare Yuzu Beurre
In a small saucepan, melt the unsalted butter over medium heat. Once melted, stir in the yuzu juice and cook for an additional 2 minutes, then remove from heat.
- 5
Serve
Once the chicken is done, plate the chicken legs alongside the panzanella salad. Drizzle the yuzu beurre over the chicken and serve immediately.
