Cider Baked Chicken and Apples

Name: Cider Baked Chicken and Apples
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken legs; 6 Tbsps olive oil; 2 Tbsps honey; 0.5 cup dry Cider; 12 shallots (peeled); 4 dessert Apple (cut into wedges and cored); Sage (to garnish)

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Health Score:

72 / 100

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

565

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	565 cal.	(27 %)
Protein	29 g	(30 %)
Fat	32 g	(28 %)
Carbohydrates	37 g	(25 %)
Sugar added	6 g	(24 %)
Roughage	5 g	(17 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	3.1 mg	(26 %)
Vitamin K	22.1 μg	(37 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	16.3 mg	(136 %)
Vitamin B₆	0.6 mg	(43 %)
Folate	37 μg	(12 %)
Pantothenic acid	1.5 mg	(25 %)
Biotin	15.2 μg	(34 %)
Vitamin B₁₂	0.5 μg	(17 %)
Vitamin C	32 mg	(34 %)
Potassium	848 mg	(21 %)
Calcium	60 mg	(6 %)
Magnesium	60 mg	(20 %)
Iron	4.2 mg	(28 %)
Iodine	16 μg	(8 %)
Zinc	2.8 mg	(35 %)
Saturated fatty acids	7.7 g
Uric acid	202 mg
Cholesterol	131 mg
Complete sugar	34 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 Chicken legs; 6 Tbsps olive oil; 2 Tbsps honey; ½ cup dry Cider; 12 shallots (peeled); 4 dessert Apple (cut into wedges and cored); Sage (to garnish)

How healthy are the main ingredients?

olive oil honey shallot Apple Sage

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Preparation

Kitchen utensils

1 Pot, 3 Bowls, 1 Fine-mesh sieve, 1 Wooden spoon, 1 Kitchen towel, 1 Hand mixer, 1 Cutting board, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Whisk, 1 Parchment paper, 1 Kitchen shears, 1 Baking sheet, 1 Rolling pin, 1 Large knife

Preparation steps

Heat the oven to 200ºC (180º fan) 400ºF, gas 6.

Separate the chicken thighs from the drumsticks, rinse and pat dry with kitchen paper.

Heat the oil in a roasting pan on the hob and sear the chicken pieces until lightly browned on all sides. Remove from the pan and set aside.

Stir the honey and cider into the pan, let bubble then add the shallots. Stir for 2 minutes, season with salt and pepper then add the apples and coat them with the pan juices.

Return the chicken pieces to the pan, coat with the juices and cover with kitchen foil.

Roast in the oven for 30 minutes, basting frequently, or until the chicken is cooked through. Garnish with the sage leaves.