For The Whole Family

Chicken Legs with Pumpkin and Leek

Average: 5 (3 votes)
(3 votes)
Chicken Legs with Pumpkin and Leek

Chicken Legs with pumpkin and leek - Ideal for the family dinner

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Health Score:
86 / 100
30 min.
ready in 1 hr 15 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The tender chicken meat provides our body with plenty of high-quality protein, which is needed, among other things, for muscle building. Leek is a vegetable particularly rich in zinc and also has other valuable ingredients that support the body's defenses and wound healing.

Outside the pumpkin season, you can replace the vegetables with carrots or sweet potatoes, for example. If you like, replace the mild chili flakes with the spicy version.

1 serving contains
(Percentage of daily recommendation)
Calorie531 cal.(25 %)
Protein36 g(37 %)
Fat34 g(29 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.6 mg(47 %)
Vitamin K76.2 μg(127 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.5 mg(163 %)
Vitamin B₆1.4 mg(100 %)
Folate235 μg(78 %)
Pantothenic acid2.6 mg(43 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C92 mg(97 %)
Potassium1,636 mg(41 %)
Calcium179 mg(18 %)
Magnesium75 mg(25 %)
Iron4 mg(27 %)
Iodine28 μg(14 %)
Zinc2.3 mg(29 %)
Saturated fatty acids10.2 g
Uric acid294 mg
Cholesterol165 mg
Complete sugar18 g


1 Pumpkin
10 ozs Organic orange
2 stalks Leeks
2 ½ ozs thyme (1/2 handful)
1 tsp mild Red pepper flakes
2 tsps coarse Mustard
5 Tbsps olive oil
28 ozs Chicken legs (4 chicken legs)
2 Tbsps butter
½ tsp ground paprika
How healthy are the main ingredients?
Leekolive oilMustardthymePumpkinsalt

Preparation steps


Clean the pumpkin, wash, quarter and remove the seeds; cut the quarters into 2-inch cubes.


Rinse oranges in hot water and pat dry. Cut 4 slices from 1 orange and quarter them; squeeze juice from the rest and the 2nd orange.


Clean the leeks, wash and cut into rings. Thyme wash, shake dry, set aside a few sprigs, chop the rest.


Mix orange juice with chili flakes, half of the chopped thyme, mustard and 3 tablespoons of oil and season with salt and pepper. Add orange pieces, leek rings and pumpkin cubes and let marinate for 15-20 minutes.


Meanwhile, grease a deep baking pan with remaining oil. Rinse chicken legs, pat dry and cut at joint. Melt butter. Stir in paprika powder and remaining chopped thyme. Place chicken pieces skin side up on baking sheet, brush with seasoning butter, salt and pepper.


Cook in preheated oven at 220 °C / 425 °F for approx. 15 minutes. Then reduce the temperature to 180 °C (convection oven 350 °F, put pumpkin mix including marinade on the tray, and cook for another 30-35 minutes, turning the pumpkin occasionally. Garnish with remaining thyme sprigs.