Roast Chicken Leg with Vegetables
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
562
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,221 mg | (31 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
