Herby Chicken Legs
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
510
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 550 mg | (14 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs (with thigh bone removed)
- ¼ cup sunflower oil
- 4 Tbsps Chives (chopped)
- 4 Tbsps thyme (chopped)
- 4 Tbsps Tarragon (chopped)
- 1 cup dried breadcrumbs
- 2 Limes (sliced into thin wedges)
- 1 Lime (juiced)
- 2 Tbsps Tomatoes (roughly chopped)
- 2 cups Arugula
- salt
- freshly ground Black pepper
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Prepare the herb stuffing by mixing the 3 tbsp of each herb with the breadcrumbs, olive oil and salt and pepper.
3.
Spoon the filling into the cavity in the thighs and tie securely with cooking string. Season the chicken legs.
4.
Heat the sunflower oil over a medium-high heat and sear the legs until golden all over.
5.
Transfer to the oven to finish cooking for 30-35 minutes.
6.
When the juice from the legs runs clear, remove from the oven and rest in a warm place for a few minutes. Remove the string and arrange on a serving plate.
7.
Arrange the lime wedges, rocket, remaining chopped herbs and sun-dried tomato around legs.
8.
Season with freshly ground black pepper and serve immediately.
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