Roast Chicken Leg with Vegetables

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Roast Chicken Leg with Vegetables
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
610
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie610 kcal(29 %)
Protein53.98 g(55 %)
Fat34.49 g(30 %)
Carbohydrates23.37 g(16 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A152.72 mg(19,090 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.21 mg(10 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.55 mg(50 %)
Niacin23.6 mg(197 %)
Vitamin B₆1.21 mg(86 %)
Folate75.57 μg(25 %)
Pantothenic acid2.83 mg(47 %)
Biotin6.77 μg(15 %)
Vitamin B₁₂0.78 μg(26 %)
Vitamin C44.08 mg(46 %)
Potassium1,242.82 mg(31 %)
Calcium87.51 mg(9 %)
Magnesium89.21 mg(30 %)
Iron3.43 mg(23 %)
Iodine0.75 μg(0 %)
Zinc4.9 mg(61 %)
Saturated fatty acids6.68 g
Cholesterol254.72 mg

Ingredients

for
4
Ingredients
4 large Chicken legs
salt
freshly ground peppers
1 tsp dried herbes de Provence
5 Tbsps olive oil
500 grams zucchini
3 Beefsteak tomato
1 onion
1 garlic clove
100 milliliters Vegetable broth
1 Flatbread
How healthy are the main ingredients?
zucchiniolive oilsaltoniongarlic clove

Preparation steps

1.

Season the chicken legs with salt, pepper and herbs and roast in a roasting pan in some oil on all sides. Then, place in a preheated oven at 200°C (approximately 400ºC) on the middle shelf for about 30 minutes until crispy.

2.

Rinse and trim the zucchini, cut in half lengthwise and cut into slices. Rinse and trim the tomatoes and cut into columns. Peel the onion and garlic and chop finely.

Heat some oil in a saucepan and sauté the onion and garlic. Add the zucchini, pour in the broth and cook for 3 minutes. Next, add the tomatoes and season with salt and pepper.

3.

Arrange the chicken legs on plates along with the vegetables and garnish as desired with fresh herbs.

Serve with a flatbread.