Citrus and Herb Poultry Dish
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 404 mg | (10 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 3 Tbsps olive oil (plus extra for drizzling)
- 1 tsp Sea salt
- 1 Tbsp lemon juice
- ¼ tsp crushed Red pepper flakes
- 1 large, unwaxed lemon (sliced)
- 4 bay leaves
- To garnish
- bay leaves
Preparation
Kitchen utensils
1 Tablespoon, 1 Mixing bowl, 1 Hand mixer mit Knethaken, 1 Kitchen towel, 2 mittelgroße Bowls, 2 Small bowls, 1 Small pot, 1 Teaspoon, 1 Sieve, 1 Fork, 1 Cutting board, 1 Large knife, 1 Rolling pin, 1 Pizza cutter, 1 Baking sheet, 1 Parchment paper, 1 Oven rack, 1 Brush, 1 Measuring cups, 1 Kitchen scale
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Mix together the olive oil, salt, lemon juice and red pepper flakes. Rub over the chicken pieces, carefully separating the skin from the meat and rubbing the oil under the skin as well. Arrange the legs skin side up in a baking dish and cook for 20 minutes.
3.
Arrange the lemon slices and bay leaves in the dish and drizzle with a little oil.
4.
Cook for a further 20-25 minutes until the chicken juices run clear when pierced with a knife. Garnish with bay leaves.
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