Roasted Honey Mustard Chicken Legs with Carrots and Potatoes

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Roasted Honey Mustard Chicken Legs with Carrots and Potatoes
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
689
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie689 cal.(33 %)
Protein57 g(58 %)
Fat41 g(35 %)
Carbohydrates22 g(15 %)
Sugar added3 g(12 %)
Roughage2.8 g(9 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K14.6 μg(24 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin32 mg(267 %)
Vitamin B₆1 mg(71 %)
Folate57 μg(19 %)
Pantothenic acid3.1 mg(52 %)
Biotin12 μg(27 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C21 mg(22 %)
Potassium1,316 mg(33 %)
Calcium67 mg(7 %)
Magnesium121 mg(40 %)
Iron6.6 mg(44 %)
Iodine6 μg(3 %)
Zinc5.4 mg(68 %)
Saturated fatty acids12.1 g
Uric acid356 mg
Cholesterol261 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 carrots
400 grams waxy potatoes
olive oil
salt
freshly ground peppers
8 Chicken legs
1 Tbsp honey
1 tsp sharp Mustard
1 Tbsp lemon juice
How healthy are the main ingredients?
potatohoneyMustardcarrotolive oilsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse and peel the carrots and potatoes and cut them into pieces. Place on a baking sheet, drizzle with a little oil and season with salt and pepper. Bake in the oven for about 10 minutes.

3.

Rinse the chicken legs and pat dry. Stir together the honey, mustard, lemon juice, and 3 to 4 tablespoons oil. Season with salt and pepper. Brush the chicken with the marinade. Transfer the chicken to the baking dish with the vegetables. Bake another 20 to 25 minutes. Brush the chicken occasionally with the remaining marinade. Remove from the oven and serve immediately.