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Greek-Style Roasted Chicken Legs, Potatoes and Capers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.6775
Energy (kCal)1135.3437
Carbohydrates (g)32.4166
Total fats (g)110.632
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set oven to 375 degrees F. | 2. Grease a large roasting pan (large enough to hold the chicken). | 3. Rub the chopped garlic into the chicken and season with salt and pepper. | 4. Place the chicken into the pan along with the potatoes, onions and capers. | 5. Pour the broth over. | 6. In a small bowl whisk together oil, lemon juice, oregano and rosemary. | 7. Pour evenly over the chicken and potatoes. | 8. Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices. | 9. *NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken leg 3 -4 0.0 0.0 0.0 0.0
    russet potato 6 peeled cut - - - -
    garlic 2 tablespoons chopped minced 25.33 5.6202 1.0812 0.085
    onion 1 sliced 60.0 14.01 1.65 0.15
    caper 2 -4 tablespoons drained 0.0 0.0 0.0 0.0
    chicken broth 3/4 cup 58.59 1.4175 8.3538 1.9656
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    lemon juice 2/3 cup bottled 35.7867 11.224 0.5693 0.3904
    oregano 1 -2 tablespoon dried 0.0 0.0 0.0 0.0
    rosemary 1 teaspoon dried 0.917 0.1449 0.0232 0.040999999999999995
    salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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