Baked Chicken Legs on Potatoes and Grapes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,468 mg | (37 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 Red chili pepper
- ½ lemon (juiced)
- 5 Tbsps olive oil
- freshly ground peppers
- 4 large Chicken legs
- 800 grams waxy potatoes
- 1 onion
- 400 grams seedless red and white Grape
- salt
- 350 milliliters dry white wine (or chicken stock)
- 1 tsp pink peppercorns
Preparation steps
Peel the garlic and cut into thin slices. Rinse the chile peppers and cut into rings. Mix both with the lemon juice, 3-4 tablespoons oil and pepper. Rinse the chicken legs, pat dry and mix with the marinade. Cover and marinade overnight in the fridge.
Preheat the oven to 180°C (approximately 350°F).
Peel the potatoes, cut into slices, rinse and pat dry. Peel the onion, halve and cut into strips. Rinse the grapes, pat dry, then place in a roasting pan with the potatoes and the onion strips. Drizzle with the remaining oil and season with salt and pepper. Add some wine and place the chicken legs on top. Pour the marinade over and season the chicken legs with salt. Bake in the oven until golden brown, about 35 minutes. Add wine, as needed, during the cooking time. Before serving, sprinkle with the pink peppercorns.
