Chicken with Rosemary and Olives

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Chicken with Rosemary and Olives
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
223
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie223 kcal(11 %)
Protein7.83 g(8 %)
Fat15.41 g(13 %)
Carbohydrates15.89 g(11 %)
Sugar added8.62 g(34 %)
Roughage4.36 g(15 %)
Vitamin A84.48 mg(10,560 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.07 mg(6 %)
Niacin4.74 mg(40 %)
Vitamin B₆0.24 mg(17 %)
Folate28.36 μg(9 %)
Pantothenic acid0.43 mg(7 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C8.86 mg(9 %)
Potassium242.91 mg(6 %)
Calcium107.82 mg(11 %)
Magnesium30.57 mg(10 %)
Iron2.78 mg(19 %)
Zinc0.54 mg(7 %)
Saturated fatty acids2.68 g
Cholesterol18.27 mg

Ingredients

for
4
Ingredients
1
Chicken (approximately 1.4 kg)
2
100 grams
3 tablespoons
100 grams
black Olives
2 tablespoons
2 tablespoons

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection/ 200°C (approximately 400°F) convention.

2.

Rinse the chicken thoroughly inside and outside and pat dry. Peel and halve the garlic. Rinse the rosemary and pluck off the needles of a branch. Place remaining rosemary in a baking pan and sprinkle with 1 tablespoon oil.

3.

Season the chicken inside with salt and pepper, fill with the rosemary and the olives, season the outside with salt and pepper and place breast side down on the rosemary sprigs. Baste with little oil, pour in a little water and bake for 20 minutes.

4.

Turn the chicken and then brush with oil. Cook about 40 more minutes in the oven and add water if needed.

5.

Mix the honey with the lemon juice and drizzle over the chicken during the last 15 minutes of cooking.

6.

Season and serve with gravy.