Baked Chicken with Oilves
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
729
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 729 cal. | (35 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Chicken legs
- 1 cup black Olives (pitted)
- 4 Tbsps olive oil
- 2 garlic cloves
- ⅞ cup dry white wine
- ⅞ cup chicken stock
- 2 Tbsps honey
- 2 Tbsps lemon juice
Preparation
Kitchen utensils
1 Salad spinner, 1 Cutting board, 1 Large knife, 1 Small plate, 1 Citrus juicer, 1 Bowl, 1 Tablespoon
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Make a few cuts in the chicken legs and puree half the olives with the garlic cloves and the oil. Brush the mixture in the cuts in the meat, cover and marinate for 2 hours.
3.
Season the meat with salt and ground black pepper and fry on all sides. Quench with wine and roast for approx. 40 minutes. Baste every now and then and gradually add the stock.
4.
During the last 15 minutes sprinkle the remaining olives over the chicken and gradually add the stock.
5.
Melt the honey with the lemon juice and brush the meat with it. Brown for the last 15 minutes and if necessary increase the temperature. Season with salt and ground black pepper and serve. Goes well with white bread.
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