Roast Chicken Legs with Chantrelles
and baby potatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
750
calories
Calories
Healthy, because
Even smarter
Nutritional values
This recipe includes chanterelles, which contain fiber and are a good source of vitamins B and D, selenium, and copper, chicken, which is full of protein, and potatoes, which provide energizing carbohydrates.
If you don't have chantrelles available, you can use other mushrooms as well.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3.333 cups small, waxy potatoes (halved)
- olive oil (for the baking tray)
- 4 Tbsps olive oil
- 1 Tbsp honey
- 1 Tbsp medium Mustard
- 1 Tbsp Mustard seed
- 1 tsp Coriander
- 35 ozs Chicken drumstick
- 3 cups Chanterelle (large ones halved)
- 2 Tbsps butter
- 1 tsp Sherry vinegar
- parsley (to garnish)
Preparation steps
1.
Cook the potatoes in boiling salt water for 10 minutes.
2.
Preheat the oven to 425°F, and brush a baking tray with olive oil.
3.
Mix together the oil, honey, mustard, salt, ground black pepper, mustard seeds and coriander seeds. Add the potatoes and the drumsticks and coat well. Place on the prepared baking tray and roast for around 35 minutes.
4.
Fry the mushrooms in hot butter on a high heat. Reduce the heat and fry for another 5 minutes until soft. Season with salt and ground black pepper, drizzle with vinegar and season to taste.
5.
Arrange the potatoes, drumsticks and mushrooms on plates and served garnished with parsley.
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