Baked Chicken Legs and Apples with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 63.3 μg | (106 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 4 Chicken legs (thighs and drumsticks)
- 2 Tbsps honey
- 60 grams butter
- 1 tsp hot ground paprika
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Apple
- 2 scallions
- 1 small Celery
- 1 handful thyme
- 200 grams Yogurt (0.1% fat)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the chicken: Rinse the chicken and pat dry. Melt the honey and butter in a small saucepan with the paprika and lemon juice and season with salt and pepper. Brush over the chicken then place on a baking sheet lined with parchment paper, skin-side up, and bake until golden brown, about 25 minutes, basting occasionally.
Rinse the apples, quarter, core then thinly slice. Arrange over the chicken for the last 10 minutes and baste with the butter mixture.
For the sauce: Rinse the scallions, trim and thinly slice. Rinse the celery, trim and thinly slice. Rinse the thyme, shake dry, set some sprigs aside for garnish and pluck the remaining leaves. Mix the thyme, celery and scallions with the yogurt and season with salt and pepper.
Arrange the chicken and apples on serving plates, drizzle with the sauce and serve garnished with reserved thyme.
