Chicken in a Roasting Bag
Cooking in the oven hose does not require any addition of fat and is gentle on vitamins and minerals. Thus you support your immune system with plenty of vitamin C, keep the water balance in balance with potassium and provide strong nerves with magnesium.
You can also prepare this dish without the oven hose, namely in aluminium foil or with double-layered baking paper; in this case, however, each portion should be packed individually.
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,518 mg | (38 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 449 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 9 ozs waxy potatoes
- salt
- 2 sprigs parsley
- 1 sprig rosemary
- 2 Chicken breasts (200 grams)
- peppers
- 6 Artichoke hearts (from a jar)
- 4 Tomatoes
- 1 Tbsp olive oil
- ½ cup white wine (or chicken stock)
Preparation steps
Rinse potatoes, peel and cut into 3-inch cubes.
Cook in boiling salted water for 6 minutes.
While the potatoes are cooking, rinse parsley and rosemary, shake dry, pluck off leaves or needles, chop finely and put on a plate. Rinse chicken, pat dry and season with salt and pepper. Roll in the herbs and press firmly. Drain potatoes.
Drain artichoke hearts and cut in half.
Rinse tomatoes, cut in half, remove stems and cores and cut in half.
Mix artichokes and tomato halves with potatoes and olive oil and season with salt and pepper.
Seal a roasting bag (35 cm length) (approximately 14 inches in length) on one side according to package instructions. Pour in vegetables and chicken breasts and place on a baking sheet. Pour in white wine.
Close roasting bag, place on a baking sheet and make a small cut in the top. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for 25 minutes.