Baked Honey Herb Chicken
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
271
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 chicken (approx 1.4 kg)
- salt
- colorful peppercorns
- 1 handful mixed Fresh herbs (such as sage, rosemary and thyme)
- 250 milliliters dry white wine
- 1 Tbsp honey
- 50 grams butter
- 1 Tbsp freshly chopped Fresh herbs (such as thyme and rosemary)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse chicken, pat dry and season inside with salt, 1 teaspoon peppercorns and herbs. Tie with kitchen twine and place in a roasting pan. Add some wine. Heat honey and butter in a small saucepan, add 1 teaspoon pepper and a pinch of salt and brush chicken with honey mixture. Cook chicken in the preheated oven for 75 minutes until golden brown. Meanwhile, repeatedly brush with butter and pour roasting juices over chicken during the cooking time. As required baste with wine and some water.
3.
Serve chicken on a plate garnished with freshly chopped herbs. If desired, remove kitchen twine, remove herbs and carve chicken into quarters or sixths prior to serving.
