4 Serves
101 Mins
Preheat your oven to 175°C.
In a small bowl, combine the minced garlic, dried mixed herbs, salt, black pepper, and softened butter, mixing until well incorporated.
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Vitamin E
0 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
45 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
801 mg / 4,700 mgSodium
954 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Season the chicken legs with additional salt, then arrange them in a large shallow baking dish.
Surround the chicken with the cauliflower florets, potatoes, and mixed vegetables.
Brush the chicken and vegetables thoroughly with the prepared herbed butter mixture.
Bake in the preheated oven for 60 to 75 minutes, or until the chicken reaches an internal temperature of 74°C.
25
g95
g20
g
Yemeni
