Sweet Potatoes with Chicken Legs
Sweet potatoes with chicken legs - Drumsticks perfectly bedded
Healthy, because
Even smarter
Nutritional values
Chicken meat is rich in iron: The body needs the trace element for oxygen storage and transport in the blood. Sweet potatoes score high in beta-carotene. This plant pigment protects our cells from damage by free radicals.
Try the dish with carrots, regular potatoes instead of sweet potatoes or a mixture of both - it brings variety to the plate!
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,498 mg | (37 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 3 Tbsps olive oil
- salt
- peppers
- 28 ozs Chicken drumstick
- 36 ozs Sweet potato
- 1 Organic orange
- 2 garlic cloves
- ½ oz Mediterranean Fresh herbs (0.25 bunch; rosemary, thyme, oregano)
Preparation steps
Mix 2 tablespoons of oil with a little salt and pepper. Rinse chicken thighs, pat dry and rub all over with the seasoning oil.
Peel, wash, and coarsely dice sweet potatoes and mix in a bowl with remaining oil, 1⁄2 tsp salt, and pepper.
Rinse orange in hot water, rub dry, finely grate peel and add to sweet potato cubes. Halve the orange and squeeze out the juice. Press garlic in the peel a little. Wash herbs and shake dry.
Place herbs and garlic in a large roasting pan or baking dish. Spread chicken thighs and potato cubes on top, and pour orange juice over. Cook in the preheated oven at 200 °C / 400 °F on the middle rack for 40-50 minutes, brushing occasionally with the gravy.
Remove chicken and potatoes from oven and gently mix and arrange in portions.
