Autumnal Roast Chicken

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Autumnal Roast Chicken
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
802
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie802 kcal(38 %)
Protein25.82 g(26 %)
Fat25.75 g(22 %)
Carbohydrates121.42 g(81 %)
Sugar added1.44 g(6 %)
Roughage17.83 g(59 %)
Vitamin A124.58 mg(15,573 %)
Vitamin D0.54 μg(3 %)
Vitamin E3.79 mg(32 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.41 mg(37 %)
Niacin13.34 mg(111 %)
Vitamin B₆1.14 mg(81 %)
Folate141.47 μg(47 %)
Pantothenic acid1.23 mg(21 %)
Biotin7.01 μg(16 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C102.73 mg(108 %)
Potassium2,028.48 mg(51 %)
Calcium146.32 mg(15 %)
Magnesium102.56 mg(34 %)
Iron3.55 mg(24 %)
Iodine17.25 μg(9 %)
Zinc1.74 mg(22 %)
Saturated fatty acids7.26 g
Cholesterol98.06 mg
Author of this recipe:

Ingredients

for
4
For the chicken
2
chicken (approx. 1.2 kg each)
1 bunch
fresh oregano (leaves plucked)
4 tablespoons
2 tablespoons
clarified butter
3
onions (cut into wedges)
3.333 cups
tart Apple (cut into small wedges)
3 cups
cooked Chestnuts (vacuum-packed)
1 ⅔ cups
cup
For the potato pancakes
5 ½ cups
1 tablespoon
1
2 tablespoons
vegetable oil (for frying)
You will also need
1 teaspoon
runny honey
fresh Oregano sprig (to garnish)

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Carefully separate the skin of the chicken at the neck end and slide the oregano leaves beneath the skin. Replace the skin. Brush the outside of the chicken with vegetable oil and season with salt and ground black pepper.
3.
Heat the clarified butter in a roasting tin. Add the onions and fry briefly, then add the apples and fry both together for a short while.
4.
Place the chicken on top and add the chestnuts. Deglaze with the stock and wine and place in the oven. Roast for approx. 1 hour 10 minutes, basting from time to time and adding more stock if required.
5.
Meanwhile, grate the potatoes finely. Drain off any juices and mix the potatoes immediately with the sour cream. Stir in the egg and semolina and season with salt and ground black pepper. Add extra semolina if necessary.
6.
Heat plenty of oil in a non-stick frying pan. Spoon small mounds of the potato mixture into the pan and smooth flat. Fry the pancakes on both sides over a medium heat for around 5 minutes until golden brown, then remove from the heat and keep warm until all the mixture is cooked.
7.
For the chicken, after 50 minutes turn the oven up to 220°C (200°C in a fan oven), 425°F, gas 7. Brush the chicken with the runny honey and sprinkle with paprika if desired. Cook for a further 10 minutes.
8.
Serve the chicken with the vegetables, oregano sprigs and potato pancakes.