Roasted Honey Mustard Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,006 cal. | (48 %) | ||
| Protein | 103.26 g | (105 %) | ||
| Fat | 45.88 g | (40 %) | ||
| Carbohydrates | 47.85 g | (32 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 5.82 g | (19 %) |
| Vitamin A | 51.92 mg | (6,490 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.93 mg | (24 %) | ||
| Vitamin B₁ | 0.59 mg | (59 %) | ||
| Vitamin B₂ | 0.83 mg | (75 %) | ||
| Niacin | 44.98 mg | (375 %) | ||
| Vitamin B₆ | 2.11 mg | (151 %) | ||
| Folate | 59.8 μg | (20 %) | ||
| Pantothenic acid | 4.93 mg | (82 %) | ||
| Vitamin B₁₂ | 1.55 μg | (52 %) | ||
| Vitamin C | 84.43 mg | (89 %) | ||
| Potassium | 2,181.68 mg | (55 %) | ||
| Calcium | 93.18 mg | (9 %) | ||
| Magnesium | 143.11 mg | (48 %) | ||
| Iron | 6.31 mg | (42 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 9.02 mg | (113 %) | ||
| Saturated fatty acids | 10.46 g | |||
| Cholesterol | 510.5 mg |
Ingredients
- Ingredients
- 8 Chicken legs
- 800 grams waxy potatoes
- 2 Red Bell pepper
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- 200 milliliters Chicken broth
- 2 Tbsps honey
- 5 Tbsps Mustard
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse chicken thighs and pat dry. Peel potatoes, rinse and cut into pieces. Rinse bell peppers, cut in half, remove seeds and ribs and coarsely chop.
Line a roasting pan with parchment paper. Add potatoes to the roasting pan, mix with 2 tablespoons oil and season with salt and pepper. Add broth.
Mix honey in a bowl with mustard and remaining oil. Generously brush chicken pieces with honey-mustard mixture. Place chicken on potatoes and bake in the preheated oven for 35-40 minutes. During the cooking time, turn food occasionally. Add bell pepper pieces to the roasting pan during the last 15 minutes. If chicken pieces are too dark, cover with aluminum foil. To finish, season to taste with salt and pepper. Serve in the roasting pan.
