Chicken with Garlic
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
371
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 37.8 mg | (315 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 whole garlic cloves
- 3 Tbsps olive oil
- 1 chicken (1.2 kg)
- salt
- freshly ground black peppers
- 250 milliliters dry white wine
- 2 Tbsps chopped fresh thyme (leaves)
Preparation steps
1.
Preheat the oven to 180 °C (approximtely 350°F).
2.
Separate the garlic bulb into cloves, peel, and place in an even bed in an oiled roasting pan. Rinse the chicken, pat dry, and cut into quarters or eighths. Brush the chicken with the remaining oil and season with salt and pepper. Place the chicken, skin side up, on the garlic. Roast for about 15 minutes in the oven, and then pour the wine over the chicken. Continue to roast another 20 minutes, adding water as needed to keep the garlic moist. Baste the chicken occasionally with the pan juices.
3.
Before serving, sprinkle the thyme over the chicken and season with additional salt and pepper if necessary.
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