Baked Chicken with Potatoes, Leeks and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 77.6 μg | (129 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41.1 mg | (343 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,538 mg | (38 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 566 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Preheat the oven to 180°C (approximately 350°F) Rinse the chicken, pat dry and cut into 8 pieces. Mix the oil with the paprika, season with salt and pepper, add chicken pieces and toss to coat. Brown the chicken in a hot skillet on all sides. Transfer to a buttered, oven-proof dish.
Peel the onions and quarter lengthwise. Rinse the leeks, shake dry and cut into 6 cm (approximately 2 1/4-inch) long pieces. Add the vegetables to the chicken, season with salt and pepper, drizzle with a little olive oil and roast until cooked through, 25-30 minutes.
Meanwhile, peel the potatoes, rinse, cut in half and cook in a pot of boiling salted water for 25 minutes. Drain, shake dry and toss with melted butter. Sprinkle with parsley and serve with the chicken.
