Chicken with Carrots and Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 545 kcal | (26 %) | ||
| Protein | 51.17 g | (52 %) | ||
| Fat | 22.85 g | (20 %) | ||
| Carbohydrates | 30.6 g | (20 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 5.69 g | (19 %) |
| Vitamin A | 1,605.9 mg | (200,738 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.51 mg | (4 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 21.78 mg | (182 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 44.28 μg | (15 %) | ||
| Pantothenic acid | 2.68 mg | (45 %) | ||
| Biotin | 3.32 μg | (7 %) | ||
| Vitamin B₁₂ | 0.78 μg | (26 %) | ||
| Vitamin C | 48.93 mg | (52 %) | ||
| Potassium | 798.93 mg | (20 %) | ||
| Calcium | 98.47 mg | (10 %) | ||
| Magnesium | 64.57 mg | (22 %) | ||
| Iron | 2.74 mg | (18 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 4.43 mg | (55 %) | ||
| Saturated fatty acids | 5.17 g | |||
| Cholesterol | 254.72 mg |
Ingredients
- Ingredients
- 4 large Chicken legs
- 1 Tbsp honey
- 1 Tbsp balsamic vinegar
- 1 Tbsp ground paprika
- Sea salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 organic Oranges
- 2 garlic cloves
- 1 tsp Tomato paste
- 50 milliliters white wine
- 350 grams carrots
- 2 onions
- 1 Tbsp scallions
Preparation steps
Rinse chicken drumsticks and pat dry. Whsik honey, vinegar, paprika and oil, season with salt and pepper and coat drumsticks with the mixture. Rinse oranges in hot water, halve and squeeze juice from half of oranges. Slice the rest of oranges. Peel garlic and cut into slices. Place chicken with garlic and tomato paste into a baking dish. Add orange juice and wine to the dish nad bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Baste meat with cooking juices occasionally. Peel carrots and cut in half lengthwise. Peel onions and cut into rings. Add both to the pan about 15 minutes before the end of cooking, turn over meat and bake until crispy. Remove from oven, place orange slices between vegetables and chicken and sprinkle with chives. Remove from oven and serve. If desired, serve with rice.
