Baked Chicken Legs with Peppers and Tomatoes
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 253 mg | (266 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 4 red Bell pepper
- 100 grams streaky Bacon
- 125 grams Cherry tomatoes
- 4 Chicken legs
- salt
- freshly ground peppers
- ground paprika
- ½ tsp dried thyme
- 125 milliliters chicken stock (from a jar)
- 50 milliliters white wine
- 4 garlic cloves
- 200 grams coarsely chopped Tomatoes
- Fresh herbs (to garnish)
Preparation steps
1.
Peel the onions, cut into wedges and separate the layers. Rinse the bell peppers, cut in half, remove seeds and the white ribs and cut the flesh into strips. Cut the bacon into small cubes. Rinse the cocktail tomatoes and pat dry.
2.
Rinse chicken legs, pat dry and season with salt, pepper, paprika and thyme. In a pan, saute the bacon until crispy and remove with a slotted spoon. Pour the bacon drippings into the roasting pan. Add the chicken stock and the wine to the pan along with the bacon, onions, tomatoes, bell pepper, garlic (unpeeled) and salt and pepper to taste. Put the chicken legs on top and bake until the chicken is cooked through, about 40 minutes. Sprinkle the herbs over the top and serve.
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