Baked Chicken with Tarragon and Garlic
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.5 mg | (321 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 fresh chicken (1.5- 1.7 kg or about 3 1/2 pounds)
- salt
- freshly ground peppers
- 3 Tbsps clarified butter
- 30 large garlic cloves (no joke, really 30-40)
- 1 sprig Tarragon
- 125 milliliters dry white wine
- 2 Tbsps Salt water (for brushing)
Preparation steps
1.
Rinse the chicken and pat dry, rub inside and out with salt and pepper.
2.
Heat the clarified butter in a roasting pan and fry the chicken on all sides until golden brown. Add the unpeeled garlic cloves and tarragon to the pan, cover and bake on the lowest rack of a preheated oven at 160°C (approximately 325°F) for 15 minutes. Drizzle with wine and cook for another 45 minutes. During the last 15 minutes, remove the lid and raise the temperature to 220°C (approximately 425°F) and brush the skin with salt water, so that it becomes crispy.
3.
To serve, arrange the chicken and garlic on a serving dish, drizzle with the pan juices and carve at the table.
4.
Squeeze out the soft flesh of the garlic cloves and spread on toasted french bread.
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