Oktoberfest Roasted Chicken Legs on Beer Mug Pasta
Roasted chicken legs, seasoned in German chicken or goulash spice mix, are served crispy brown on a bed of beer mug pasta with a side of cucumber radish salad.
Ingredients
- 14 pc. chicken legs or chicken breasts
- 3 tbsp olive oil or sunflower oil
- 1.5 tbsp German Roasted Chicken Seasoning Mix or Goulash Seasoning Mix
- 1 pack beer mug pasta from Bechtle
- cucumber
- radish
- salad greens
- 1 pack Salad Dressing from Knorr or Kuehne
Instructions
- Pre-heat oven to 425 degrees F
- Combine oil and seasoning mix in a bowl
- Add chicken legs and cover with the marinade
- Bring a large pot of water to a boil
- Place chicken legs on aluminum foil, place on oven rack and roast for 40 minutes until crispy brown. If needed, broil for 5 minute at the end.
- In the mean time cook the noodles in boiling salt water until they are al dente.
- Serve roasted chicken legs on a bed of beer mug pasta and a salad with cucumbers, radishes and salad greens with a dressing of your liking
