Roasted Honey Mustard Chicken Legs with Carrots and Potatoes
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,316 mg | (33 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
