Roast Chicken Legs, Potatoes and Sweetcorn
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
537
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,291 mg | (32 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 1 Tbsp honey
- 1 tsp Sambal oelek (or chili paste)
- 1 tsp Wine vinegar
- 5 ½ cups potatoes (peeled and cut into wedges)
- 4 shallots (peeled and cut into wedges)
- 4 Tbsps vegetable oil
- 2 sprigs rosemary
- 1 cup Canned Corn (drained and rinsed)
Preparation
Kitchen utensils
2 Bowls, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Whisk, 1 Paper towel
Preparation steps
1.
Heat the oven to 190ºC (170º fan) 375ºF, gas 5.
2.
Wash the chicken legs and pat dry with kitchen paper. Mix together the honey, sambal oelek and vinegar and season with salt and pepper. Rub this mixture into the chicken legs.
3.
Put the potatoes and shallots in a roasting pan and drizzle with the oil. Lay the chicken legs on top and scatter over the rosemary.
4.
Roast in the oven for 20 minutes then baste the chicken with the juices and stir in the corn.
5.
Return to the oven and cook for a further 20 minutes or until the juices from the meat run clear.
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