Roast Chicken Legs with Rosemary, Potatoes and Paprika
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 1,313 mg | (33 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 2 sprigs fresh rosemary
- 800 grams waxy potatoes
- 2 larg, red Bell pepper
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- hot ground paprika
- vegetable oil (for the baking sheet)
Preparation steps
1.
Place the chicken legs on a greased baking sheet.
2.
Rinse the rosemary and shake dry, remove the leaves and chop finely. Rinse the potatoes and dice. Rinse the peppers, cut in half, remove seeds and ribs and cut into small pieces. Arrange the vegetables around the chicken legs, season with salt and half of the rosemary. Mix the olive oil with the remaining rosemary, season with salt and pepper and drizzle over the chicken legs. Sprinkle with paprika. Bake on the middle shelf of a preheated oven (200°C) (approximately 375°F) for about 45 minutes. Remove from the oven, and serve on warmed plates.
