Roasted Chicken Legs with Vegetables and Arugula Recipe

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Roasted Chicken Legs with Vegetables and Arugula
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Ingredients:

Directions:

  1. Preheat oven to 450°F. Cut chicken legs into thighs and drumsticks and pat dry. Halve potatoes. Cut bell pepper into 1/2-inch-wide strips and onion into 1/2-inch-thick wedges.
  2. In a large flameproof roasting pan toss chicken, potatoes, bell pepper, and onion with oil, thyme, and salt and pepper to taste until coated and arrange in one layer, chicken skin side up. Roast chicken and vegetables 30 minutes, or until chicken is cooked through and golden.
  3. While chicken and vegetables are roasting, discard any coarse stems from arugula and put arugula in a large bowl.
  4. With tongs transfer chicken and vegetables to bowl with arugula. Add wine to pan and deglaze over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour sauce over chicken and vegetables, tossing, and divide between 2 plates.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 524.32 Kcal (2195 kJ)
Calories from fat 144.88 Kcal
% Daily Value*
Total Fat 16.1g 25%
Cholesterol 206.34mg 69%
Sodium 269.89mg 11%
Potassium 1102.81mg 23%
Total Carbs 39.6g 13%
Sugars 14.94g 60%
Dietary Fiber 7.05g 28%
Protein 45.39g 91%
Vitamin C 85.4mg 142%
Vitamin A 3.2mg 106%
Iron 29.4mg 164%
Calcium 93.2mg 9%
Amount Per 100 g
Calories 93.06 Kcal (390 kJ)
Calories from fat 25.71 Kcal
% Daily Value*
Total Fat 2.86g 25%
Cholesterol 36.62mg 69%
Sodium 47.9mg 11%
Potassium 195.73mg 23%
Total Carbs 7.03g 13%
Sugars 2.65g 60%
Dietary Fiber 1.25g 28%
Protein 8.06g 91%
Vitamin C 15.2mg 142%
Vitamin A 0.6mg 106%
Iron 5.2mg 164%
Calcium 16.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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