Baked Chicken Legs
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
641
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 901 mg | (23 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 fresh chili peppers
- 2 lemons (juice)
- 1 tsp paprika
- ⅜ cup olive oil
- freshly ground peppers
- 42 ozs Chicken legs
- salt
- 4 cloves garlic cloves
- 4 small onions
- 4 red peppers
Preparation steps
1.
Preheat the oven to 200°C.
2.
Wash the chillies and halve lengthwise. Remove the stalks and seeds and chop the chillies very finely.
3.
Put the lemon juice into a bowl with the chopped chillies, paprika and olive oil and mix well. Season well with pepper. Pour the marinade over the chicken pieces, cover and marinate in the refrigerator for about 1 1/2 hours. Turn the chicken pieces over once during this time.
4.
Take the chicken pieces out of the marinade, drain, season on all sides with salt and put into a baking dish with half of the marinade. Cook in the preheated oven (second shelf from bottom) for about 45 minutes, until well browned, basting with the remaining marinade from time to time. Meanwhile peel and thinly slice the garlic. Peel and quarter the onions. Wash, halve and core the red peppers and cut into pieces. Add to the chicken dish for the last 25 minutes. Serve hot.
