Chicken with Lemon and Thyme
Nutritional values
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 5 g |
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the chicken and pat dry. Rinse the thyme and pat dry. Peel the garlic and shallots. Rinse the lemons in hot water. Halve one lemon and squeeze the juice. Slice the second lemon and mix with a little olive oil. Add half of the thyme, the garlic, and shallots to the cavity of the chicken. Season the cavity with salt and pepper, then truss the legs together. Mix the lemon juice with the honey, and remaining oil. Season to taste with salt and pepper, then brush the chicken with the mixture. brush a baking dish with the oil. Add the chicken to the dish, and either tie the thyme to the chicken or place the thyme in the pan on its own. Bake in the oven for 1 hour. Baste the chicken with the drippins in the pan. If necessary, add a little water to the pan.
Serve the chicken with rice and carrots, if you'd like.
