Chicken Legs with Peppers and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 33.06 g | (34 %) | ||
| Fat | 30.14 g | (26 %) | ||
| Carbohydrates | 37.29 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.13 g | (24 %) |
| Vitamin A | 133.54 mg | (16,693 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.49 mg | (12 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 13.05 mg | (109 %) | ||
| Vitamin B₆ | 0.92 mg | (66 %) | ||
| Folate | 50.36 μg | (17 %) | ||
| Pantothenic acid | 1.52 mg | (25 %) | ||
| Biotin | 4.31 μg | (10 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 101.56 mg | (107 %) | ||
| Potassium | 1,278.16 mg | (32 %) | ||
| Calcium | 107.87 mg | (11 %) | ||
| Magnesium | 68.16 mg | (23 %) | ||
| Iron | 3.94 mg | (26 %) | ||
| Iodine | 1.34 μg | (1 %) | ||
| Zinc | 2.69 mg | (34 %) | ||
| Saturated fatty acids | 5.37 g | |||
| Cholesterol | 156.51 mg |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- 2 Red Bell pepper
- 1 onion
- 2 organic lemons
- 300 grams Cherry tomatoes
- 1 handful fresh oregano
- 100 grams black Olives (pitted)
- 5 Tbsps olive oil
- salt
- Lemon pepper
- 1 pinch Chili powder
- 4 Chicken thigh (ready to cook)
- 1 garlic clove
- coarse Sea salt
- peppers
Preparation steps
Preheat the oven to 200 ° C top and bottom heat Preheat.
Scrub potatoes thoroughly and cut into bite-sized pieces. Rinse and halve bell peppers, remove seeds and ribs and cut into wide strips. Peel onion and cut into wedges. Rinse lemon in hot water and cut into thin wedges. Rinse and pat dry tomatoes. Rinse oregano and shake dry. Drain olives well. Combine potato pieces, pepper strips, onion, lemon pieces, half of oregano and olives, mix well. Season with 2 tablespoons of oil, salt, lemon pepper and chili powder. Grease baking pan with 1 tablespoon of oil and spread vegetables in it. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes.
Rinse chicken legs and pat dry. Peel garlic, squeeze through the press and mix with remaining oil. Brush legs with the mixture and season with sea salt and pepper. Arrange chicken on top of vegetables and bake for another 30 minutes. Add tomatoes to the pan about 10 minutes before the end of cooking.
Sprinkle with remaining oregano and garnish with halved lemon. Serve.
