Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Roasted Chicken Legs with Vegetables
30 min., ready in 1 hr 10 min.
Time:
452
calories
Calories:
Health Score:
86 / 100
Ingredientsfor
- 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
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.
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 %) |