Baked Rosemary Chicken

Baked Rosemary Chicken

Health Rating
Prep Cook Ready in Servings
15 min 1 h 1 h 15 min 4

Ingredients


4 leg Chicken leg (pasture raised)
4 tbsp Extra virgin olive oil
1 sprig Rosemary, fresh
1/2 tsp Sea salt
2 medium potato Sweet potato
2 potato Yukon Gold potato (organic)

Instructions


1. Put chicken legs into a glass baking pan. Season with olive oil, rosemary and salt.

2. Cut potatoes and sweet potatoes into medium cubes. Season with olive oil, rosemary and salt in a bowl and mix.

3. Distribute the potatoes between and over chicken legs.

4. Preheat an oven to 180 degrees Celsius

5. Cover the baking pan with tin foil, and bake in the oven for approximately 1 hour.

6. Make sure the legs are cooked (there is no blood if a cut is made), remove foil and broil everything until nicely crusted.

Nutrition Facts

Per Portion

Calories 375
Calories from fat 169
Calories from saturated fat 28.9
Total Fat 18.8 g
Saturated Fat 3.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 11.5 g
Cholesterol 104 mg
Sodium 448 mg
Potassium 758 mg
Total Carbohydrate 23.2 g
Dietary Fiber 2.9 g
Sugars 3.2 g
Protein 28.3 g

Dietary servings

Per Portion


Meat 1.4
Vegetables 1.6

Energy sources


Pygal25%441.4790564154314132.3869971789548645%395.18728526878726281.425741918507630%308.61202736715626143.972361769602225%45%30%CarbohydratesFatProtein

Notes:

If you want this recipe low carb - you can omit the Yukon potatoes and add carrots instead