Chestnut Roast Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 16.6 g | (55 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 149.3 μg | (249 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 46.8 mg | (390 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,680 mg | (67 %) | ||
| Calcium | 412 mg | (41 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 785 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 26 g |
Ingredients
Preparation steps
Step 1
Rinse chicken and pat dry.
Step 2
Crush chestnuts with a fork, stir in herbs and egg and season with salt and pepper.
Step 3
Stuff chicken with chestnut mixture. Secure with kitchen twine.
Step 4
Rinse and peel vegetables, as needed. Cut into bite-sized pieces and slice shallots in half. Place vegetables in a roasting pan and top with chicken.
Whisk together 4 tablespoons of honey and stock and pour over chicken. Season with salt and pepper and roast in an oven preheated to 180°C (approximately 350°F) for about 20 minutes. Baste with honey mixture throughout. Add remaining stock and roast 40-50 minutes more.
Step 5
Prick chicken with a fork. If juices run clear, chicken is done. Remove from oven if chicken is done.
Step 6
Remove vegetables from pan and combine with peanut butter. Strain vegetables through a sieve, adding water as needed. Season vegetables with salt and pepper.
Step 7
Slice chicken and serve with vegetables and stuffing.
