Garlic and Rosemary Chicken with Lemon
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs (ready to cook)
- 3 sprigs fresh rosemary
- 3 garlic cloves
- salt
- peppers (freshly ground)
- 2 Tbsps butter
- 8 Tbsps lemon juice
- 1 organic lemon
- 1 bunch scallions
Preparation steps
1.
Fill an oven proof pot with water.
2.
Rinse the legs, pat dry, and divide at the joint. Rinse the rosemary and shake dry. Rinse the garlic cloves and cut into sticks. Place the garlic and rosemary under the chicken skin. Season with salt and pepper. Melt the butter and mix with the lemon juice. Tie the legs with twine and place in the pot. Cut the lemon into thin slices and add to the pot. Cut the scallions in half lengthwise and cut into 7 cm (approximately 3 inches). Place the cover on the pot and place in a cold oven. Heat the oven once the pot is in it to 220°C (approximately 425°F) for about 1 hour. Remove the lid and brown the meat for another 15 minutes. Serve chicken with the lemon slices and vegetables on warm plates.
