Chicken Legs with Vegetables

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Chicken Legs with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
714
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie714 kcal(34 %)
Protein56.58 g(58 %)
Fat32.67 g(28 %)
Carbohydrates52.08 g(35 %)
Sugar added0 g(0 %)
Roughage11.11 g(37 %)
Vitamin A2,725.91 mg(340,739 %)
Vitamin D0.21 μg(1 %)
Vitamin E1.86 mg(16 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.47 mg(43 %)
Niacin23.93 mg(199 %)
Vitamin B₆1.14 mg(81 %)
Folate82.53 μg(28 %)
Pantothenic acid3.05 mg(51 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C47.05 mg(50 %)
Potassium1,420.54 mg(36 %)
Calcium158.47 mg(16 %)
Magnesium104.71 mg(35 %)
Iron3.92 mg(26 %)
Zinc5.21 mg(65 %)
Saturated fatty acids6.81 g
Cholesterol256.23 mg

Ingredients

for
4
Ingredients
40 grams Shelled peanut
1 garlic clove
1 sprig rosemary
2 sprigs thyme
4 Tbsps olive oil
1 Tbsp grated Parmesan
salt
freshly ground peppers
4 Chicken legs
8 baby carrots
400 grams waxy potatoes
150 grams Celery root
2 Parsnips
1 garlic clove
How healthy are the main ingredients?
potatoolive oilParmesanthymerosemarygarlic clove

Preparation steps

1.

Combine peanuts with peeled garlic in a mortar. Rinse herbs, shake dry, pluck off leaves and add to the mortar. Add 2-3 tablespoons of oil and grind to a coarse paste, add Parmesan and season with salt and pepper.

2.
Preheat the oven to 180 ° C upper and lower heat.
3.

Rinse chicken legs and pat dry. Carefully loosen skin on thighs and fill with paste, secure with toothpicks. Brush with a little oil and season with salt and pepper.

4.

Peel and rinse carrots, potatoes, celery and parsnip, cut vegetables into coarse pieces ot wedges. Halve garlic horizontally. Spread vegetables in roasting pan, drizzle with oil and season with salt and pepper, arrange chicken on top. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes or until golden brown. Add water to the pan as needed and turn meat occasionally. Take out of the oven and remove toothpicks. Serve.