Chicken with Potatoes, Garlic and Olives
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
545
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil
- 4 Chicken breasts (each 160 grams, with skin)
- 3 sprigs rosemary
- 600 grams waxy potatoes
- 3 garlic cloves
- 100 grams green Olives (pitted)
- 80 grams smoked Pancetta (in slices)
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Coat a roasting pan with oil.
2.
Rinse the chicken breasts and pat dry. Score the skin of each breast 2-3 times about 1/2 cm (approximately 1/4 inch) into the meat. Pluck rosemary and fill the cuts with the leaves. Peel the potatoes and cut in half or quarters, depending on size. Peel garlic cloves and cut into slices. Distribute in a roasting pan with potatoes, olives and wide strips of pancetta. Place the chicken breasts on the pancetta skin-side up and sprinkle with a little oil. Season with salt and pepper and the remaining rosemary. Pour in a little water and bake until golden brown, about 30 minutes. While cooking, occasionally turn the breasts and baste with pan drippings.
