Baked Chicken Drumsticks with Chorizo and Tomatoes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
687
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Chicken legs
- salt
- freshly ground peppers
- 30 grams melted butter
- 350 grams Cherry tomatoes
- 1 yellow Bell pepper
- 300 grams Chorizo
- 3 Tbsps olive oil
Preparation steps
1.
Rinse and pat dry chicken legs, season with salt and pepper on all sides. Arrange in a baking dish and brush with butter. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
2.
Rinse and halve tomatoes. Rinse bell pepper, halve and remove seeds and ribs, cut into thin strips. Cut chorizos into slices. Heat olive oil in a pan and saute chorizos and pepper for about 5 minutes, stirring occasionally. Combine with tomatoes and add to chicken pan. Bake for 20 more minutes (when pierced, chicken juices should run clear). Remove from oven and serve.
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