Oven-Roasted Chicken Legs and Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
550
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 36.18 g | (37 %) | ||
| Fat | 23.86 g | (21 %) | ||
| Carbohydrates | 58.04 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 60.38 mg | (7,548 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 2.36 mg | (20 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 13.73 mg | (114 %) | ||
| Vitamin B₆ | 1.25 mg | (89 %) | ||
| Folate | 83.46 μg | (28 %) | ||
| Pantothenic acid | 1.72 mg | (29 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 70.59 mg | (74 %) | ||
| Potassium | 1,737.8 mg | (43 %) | ||
| Calcium | 91.57 mg | (9 %) | ||
| Magnesium | 89.41 mg | (30 %) | ||
| Iron | 4.59 mg | (31 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 3.02 mg | (38 %) | ||
| Saturated fatty acids | 4.64 g | |||
| Cholesterol | 156.51 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams small potatoes
- 500 grams shallots
- 1 red Bell pepper
- 4 Chicken thigh
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 tsps ground paprika (sweet)
Preparation steps
1.
Peel the potatoes and cut into eighths, peel shallots and cut into eighths. Rinse pepper, cut in half, remove seeds and ribs and cut into diamond shapes.
2.
Mix oil, 1 teaspoon salt and paprika, season with pepper and brush the chicken thighs, mix the rest of the seasoned oil with the vegetables.
3.
Put the vegetables in a greased baking dish, place the chicken legs on top, pour in 1 cup of water and cook about 40 minutes in a preheated oven (200°C, approximately 400°F, center rack).
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