Roast Chicken Drumsticks with Chips
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 10 min.
Preparation
Calories:
927
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 927 cal. | (44 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 41.6 mg | (347 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,414 mg | (35 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 8 Chicken drumstick
- 2 Tbsps vegetable oil
- 2 tsps paprika
- 2 Tbsps runny honey
- 2 Tbsps soy sauce
- 1 tsp ground ginger
- salt
- peppers
- For the fries
- 4 large potatoes (peeled and cut into 1cm thick batons)
- vegetable oil (for frying)
Product recommendation
Marinaded Sticky Chicken
Try using black treacle instead of honey for a really dark sticky grown-up glaze
Preparation steps
1.
Mix together the oil, paprika, honey, soy and ginger and coat the chicken thoroughly. Marinate for at least 1 hour.
2.
Preheat the oven to 190°C (170° fan) | 375F | gas 5.
3.
Tip the drumsticks into a foil-lined roasting tin and roast for 30-40 minutes, turning once, until sticky. Remove and keep warm.
4.
To make the fries, soak the potato batons well in cold water to remove the starch then dry thoroughly.
5.
Half-fill a heavy-based saucepan with oil and heat to 140°C | 275F.
6.
Plunge in the fries, in batches if necessary and cook for 10 minutes until pale but starting to look ‘cooked’. Remove, drain on kitchen paper.
7.
Heat the oil to 180°C | 350F and plunge the fries back in until golden and crisp. Remove to kitchen paper, season well and serve with the chicken.
