Glazed Chicken Legs with Honey and Ketchup
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
597
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken legs
- ½ lemon
- 2 Tbsps honey
- 1 ½ Tbsps Worcestershire sauce
- 1 Tbsp butter
- ½ tsp ground ginger
- 200 grams Ketchup
- 1 garlic clove
- 4 Chicken legs
- olive oil (for greasing the baking pan)
- For the potatoes
- 600 grams starchy potatoes
- 2 Tbsps vegetable oil
- 2 sprigs rosemary
- salt
- freshly ground peppers
Preparation steps
1.
Squeeze the juice from the lemon. Stir in the honey, Worcestershire sauce, butter, ginger and ketchup. Peel the garlic, press and add to the sauce. Boil for 1-2 minutes and set aside.
2.
Preheat the oven to 200°C (approximately 375°F) top and bottom heat.
3.
Rinse the chicken, pat dry, brush with honey and ketchup glaze, place on a greased baking sheet and bake for about 30 minutes in the preheated oven.
4.
Rinse the potatoes and steam about 25 minutes. Peel, let cool slightly, cut into bite-sized pieces and saute in the oil in a hot pan until golden. Rinse the rosemary, shake dry, pluck the leaves and add to the potatoes. Season with salt and pepper and serve with the chicken on plates. Serve with ketchup if desired.
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