Rosemary Lemon Chicken with Bean Salad

This delightful dish combines the zesty flavors of lemon and rosemary with succulent chicken drumsticks, creating a tantalizing main course that is both healthy and scrumptious. Accompanied by a refreshing bean salad, this meal is perfect for any occasion, whether it be a casual family dinner or a sophisticated gathering. The use of canned beans makes the salad quick and convenient to prepare without compromising on flavor. The simplicity of the preparation is complemented by the aromatic herbs, adding a unique depth to the dish. This recipe is not only easy to make but also delivers delightful flavors that will impress your guests. Perfectly balancing protein-rich chicken with the wholesome salad, it offers a nutritious and complete meal. The lemon juice not only tenderizes the chicken but also enhances its flavors, creating a vibrant and refreshing dish. Prepare to wow at your next dinner with this simple yet exquisite recipe that is rich in taste and easy on the waistline.

Ingredients

Main Ingredients

• 4 chicken drumsticks
• Juice of 2 lemons (divided)
• A few sprigs of rosemary
• Olive oil

For the Salad

• 2 cans (400 g) of canned beans, rinsed and drained
• 2 tomatoes, cut into wedges or chunks
• 1 red onion, thinly sliced
• Salt and pepper to taste
• Olive oil

Preparation Time

Total Time: 30 minutes

Step-by-Step Instructions

1. Start by washing the chicken drumsticks thoroughly and pat them dry with paper towels.
2. Squeeze the juice of one lemon over the drumsticks, ensuring they are well-covered for maximum flavor infusion.
3. Chop the rosemary sprigs finely and sprinkle the leaves over the chicken drumsticks, letting the herbal aroma seep into the meat.
4. Heat a generous amount of olive oil in a large pan over medium-high heat, being careful not to let it smoke.
5. Place the drumsticks in the pan, cover with a lid, and sear them until golden brown on all sides, turning occasionally to ensure even cooking.
6. Reduce the heat to medium, cover the pan with a lid, and continue cooking until the chicken is cooked through and tender, about 15-20 minutes.
7. While the chicken is cooking, prepare the salad by slicing the red onion into thin strips.
8. Cut the tomatoes into wedges or chunks, depending on their size, and add them to a large mixing bowl.
9. Rinse and drain the canned beans thoroughly, then add them to the bowl with the tomatoes.
10. Combine the sliced onions with the tomatoes and beans, ensuring all ingredients are mixed well.
11. Drizzle the salad with the juice of the remaining lemon, a splash of olive oil, and toss to coat evenly.
12. Season the salad with salt and pepper to taste, adjusting the seasoning based on your preferences.
13. Once the chicken is done, remove it from the pan and let it rest for a few moments before serving.
14. Serve the rosemary and lemon-infused chicken drumsticks warm, alongside the fresh and zesty bean salad.
15. Garnish with additional rosemary sprigs for a touch of elegance if desired.

Tips

• **Use fresh rosemary** for an aromatic burst of flavor.
• **Substitute the chicken** with tofu for a vegetarian option.
• **Adjust the salt and pepper** according to your taste preferences.
• If desired, **add a teaspoon of Dijon mustard** to the salad dressing for an extra kick.

Nutrition

• Calories: Approximately 320 per serving
• Protein: 25g
• Fats: 18g
• Carbohydrates: 14g

Variations

• For added heat, sprinkle some chili flakes on the chicken before cooking.
• Replace beans with chickpeas for a different texture.
• Add cucumbers to the salad for a refreshing crunch.

Serving Suggestions

• Pair the dish with a chilled Sauvignon Blanc or a citrusy iced tea.
• Serve with a side of crusty bread to soak up the flavorful juices.

Best Places

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• L’Arpège - Vegetarian-centric and haute cuisine. Location: 84 Rue de Varenne, Paris, France.
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