Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Chicken Legs with Vegetables
- 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
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |