Oven Baked Chicken Legs with Potatoes and Green Beans
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
561
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 49.9 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,431 mg | (36 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- salt
- freshly ground peppers
- 2 tsps dried rosemary
- 2 Tbsps clarified butter
- 800 grams potatoes
- 2 Tbsps vegetable oil
- 500 grams green Beans
- 1 bunch fresh rosemary
Preparation steps
1.
Scrub the potatoes well and halve or quarter them. Rub chicken legs with salt, pepper, and rosemary. Sauté the chicken gently in hot clarified butter, coating it well with the butter. Spread the potatoes on a well-greased baking sheet. Season potatoes well with salt and pepper and cook in a preheated oven (180°C) (approximately 350°F) for 30-40 minutes.
2.
Rinse the green beans and boil in salted water for about 10 minutes. Drain.
3.
Finish cooking chicken legs in oven for about 20 minutes. Sprinkle with a few sprigs of rosemary after cooking. Toss the beans in a little oil or butter warm, serve with roasted potatoes and chicken legs. Garnish with rosemary.
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