Roasted Chicken Legs with Vegetables
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
452
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 60.2 μg | (100 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 267 mg | (281 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 2 Zucchini
- 2 yellow Bell pepper
- 2 red Bell pepper
- 200 grams green Beans
- 2 garlic cloves
- 200 milliliters vegetable stock
- 1 sprig rosemary
- 4 sprigs marjoram
- 1 Tbsp honey
- 1 Tbsp Vinegar
- 1 tsp ground paprika
- 1 Tbsp Chili sauce
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse chicken legs and pat dry. Rinse zucchini, trim and slice. Rinse bell peppers, cut in half, remove seeds and coarsely chop. Rinse beans and peel. Peel garlic cloves and cut in half.
3.
In a bowl mix honey, vinegar, paprika, chili sauce, salt and pepper with 2 tablespoons oil. Coat chicken legs with honey mixture.
4.
Place zucchini, bell peppers, beans and garlic with herbs in a roasting pan. Place chicken legs on vegetables and season with salt and pepper. Pour remaining oil over chicken legs. Bake in preheated oven for 30-40 minutes until golden brown. Stir vegetables and turn over chicken legs. If needed add liquid to roasting pan during the roasting process. Serve while warm.
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