Roasted Chicken Legs with Orange Sauce and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,409 mg | (35 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 13 g |
Ingredients
Preparation steps
Rinse the chicken legs, pat dry and place in a roasting pan. For the marinade, squeeze the juice from the oranges. Peel the garlic and stir with the orange juice, olive oil and mustard, and season with salt and pepper. Coat the chicken with the marinade and let sit for at least 20 minutes.
Preheat the oven to 200°C (approximately 400°F).
Roast the chicken legs on the middle rack of the oven until golden brown, 40-45 minutes. Turn after 20 minutes of cooking and baste frequently with the marinade.
Peel the potatoes and cook in boiling salted water until fork-tender, about 15-20 minutes. Drain the potatoes and press through a ricer while still hot. Stir the butter into the potatoes and add enough warm milk until they are smooth and fluffy. Season the potatoes with salt, pepper and nutmeg and serve with the chicken legs on plates.
