Grilled chickenleg with fennel, orange, rosemary and thyme
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
1 person
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Calories
303 kcal
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Course
Dinner
-
Cuisine
European, Mediterranean
Grilled chickenleg with fennel, orange, rosemary and thyme
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Nicely crisped grilled chickenleg. With fennel and orange, both marinated in coconut aminos, balsamic vinegar and maple syrup. With sage, rosemary and thyme
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Ingredients
- 1 1 large chicken leg with skin preferable with the 'back part' still attached
- 1 1 bulb fennel
- NO NO paprika powder (nightshade)
- ½ ½ teaspoons cinnamon no black pepper, koriander seeds, paprikapowder or sumac (seeds and nightshade)
- ½ ½ teaspoons ground coriander seeds
- 1 1 orange
- ½ ½ teaspoons paprika powder
- 2 2 tbsp Coconut aminos
- ½ ½ teaspoons dried sage
- 1 1 tbsp maple syrup
- 1 1 pinch black pepper
- 1 1 tbsp balsamic vinegar
- 2 2 sprigs fresh Rosemary
- 2 2 sprigs fresh thyme
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Instructions
- Let the chicken get to room temperature. Preheat the oven to 430F (220C).
- Mix the sage, ground koriander, sumac, black pepper and if used the paprika powder. Rub it onto the chickenleg. Put the leg in the tray, skinside up.
- Make a marinade with the coconut amino's, balsamic vinegar and maple syrup.
- Cut the leaves from the fennel. Cut into 'steaks' (slices of about an inch). Then cut the bottom of alle the slices. Toss into the marinade and then gather the slices around the chickenleg.
- Wash the orange thoroughly. Cut into thin slices. Also toss them into the marinade and then divide on top of the fennel.
- Put the tray into the oven for 25 minutes. After 10 minutes, pull out of the oven and drip some left over marinade over the chicken and the oranges. Then also lay the fresh thyme and rosemary sprigs on top.
- With 5 to 10 minutes left on the clock, check if the skin isn't burning. When it is about to, and the fennel is not soft yet, cover with some foil. Otherwise leave uncovered, the skin becomes more crispy that way.
Notes
- Nice to serve with sweet potato or parsnip.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
57g
(19%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
26mg
(9%)
Sodium
830mg
(35%)
Potassium
1381mg
(39%)
Fiber
12g
(48%)
Sugar
36g
(72%)
Vitamin A
1234IU
(25%)
Vitamin C
101mg
(112%)
Calcium
225mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1person
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 26mg | 9% |
| Sodium | 830mg | 35% |
| Potassium | 1381mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 36g | 72% |
| Vitamin A | 1234IU | 25% |
| Vitamin C | 101mg | 112% |
| Calcium | 225mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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