Baked Chicken Legs with Green Beans and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 84.7 μg | (141 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 10 g |
Ingredients
Preparation steps
Brush the chicken legs with melted butter and season with salt and pepper. Place the chicken legs in a roasting pan and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 35 minutes.
Rinse the green beans, trim and cook in boiling salted water for about 8 minutes. Drain, rinse with cold water and drain.
Blanch the tomatoes for a few seconds, drain, peel, quarter, core and cut the pulp into small cubes.
Peel the onion and chop finely. Heat 3 tablespoons olive oil in a pan and saute the onion until soft. Add the tomatoes, 1 tablespoon parsley, orgeano and thyme, and simmer for about 10 minutes. Season with salt and pepper.
Add the cooked green beans into the tomato sauce. Serve the baked chicken legs with green beans and tomato sauce.
