Baby Chickens with Fruit
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
1200
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,200 cal. | (57 %) | ||
| Protein | 236 g | (241 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 150.9 mg | (1,258 %) | ||
| Vitamin B₆ | 5.3 mg | (379 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 2,741 mg | (69 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 275 mg | (92 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 1,809 mg | |||
| Cholesterol | 637 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- vegetable oil (for the dish)
- 4 spring chicken (approx. 450 g each)
- 2 Tbsps butter
- 1 handful Lemon balm (roughly chopped)
- 1 tsp paprika
- 1 stick cinnamon (broken into pieces)
- 1 Apple (finely diced)
- 1 onion (diced)
Preparation steps
1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and grease a baking dish with oil.
2.
Season the chicken cavities with salt and ground black pepper and place in the dish (breast side upwards).
3.
Heat the butter in a small saucepan. Add half the lemon balm, the paprika, cinnamon, and a little salt and ground black pepper. Mix together and brush over the chickens. Scatter over the apple and onion chunks and bake in the oven for around 40 minutes until golden, basting regularly with the roasting juices. Add a little water if needed.
4.
Remove from the oven and serve scattered with the remaining lemon balm.
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