Try this Chicken and summer vegetable tray bake recipe, or contribute your own.
Suggest a better description1. Preheat oven to 200C/180C Fan/Gas 6. Mix the balsamic vinegar with 1tbsp oil and the apricot jam in a large freezer bag. Make cuts in the fleshy parts of the drumsticks, then put in the bag with the marinade. Turn to coat. Leave for 10 mins.
2. Put the potatoes in a pan of cold water, cover and bring to the boil. Simmer for 8 mins, the drain.
3. Transfer the chicken drumsticks to a roasting tin (or 2 small tins).
4. Put the drain potatoes, courgettes, peppers, onion and baby carrots in a bowl and toss them in the rest of the oil until completely coated. Add to the chicken drumsticks and bake for 35-40 mins until the chicken is cooked through.
If you have the time marinade e chicken for longer, it tastes even better!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (508g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 560 | ||
Calories from Fat: 291 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.3g | 43 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 202.5mg | 62 % | |
Sodium 228.1mg | 8 % | |
Potassium 1004.7mg | 26 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 11.4g | ||
Protein 50.7g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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