Chicken with Rosemary and Olives
(Percentage of daily recommendation)
|Calorie||223 kcal||(11 %)|
|Protein||7.83 g||(8 %)|
|Fat||15.41 g||(13 %)|
|Carbohydrates||15.89 g||(11 %)|
|Sugar added||8.62 g||(34 %)|
|Roughage||4.36 g||(15 %)|
|Vitamin A||84.48 mg||(10,560 %)|
|Vitamin D||0.02 μg||(0 %)|
|Vitamin E||0.47 mg||(4 %)|
|Vitamin B₁||0.03 mg||(3 %)|
|Vitamin B₂||0.07 mg||(6 %)|
|Niacin||4.74 mg||(40 %)|
|Vitamin B₆||0.24 mg||(17 %)|
|Folate||28.36 μg||(9 %)|
|Pantothenic acid||0.43 mg||(7 %)|
|Vitamin B₁₂||0.07 μg||(2 %)|
|Vitamin C||8.86 mg||(9 %)|
|Potassium||242.91 mg||(6 %)|
|Calcium||107.82 mg||(11 %)|
|Magnesium||30.57 mg||(10 %)|
|Iron||2.78 mg||(19 %)|
|Zinc||0.54 mg||(7 %)|
|Saturated fatty acids||2.68 g|
Preheat the oven to 180°C (approximately 350°F) convection/ 200°C (approximately 400°F) convention.
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.
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.
Turn the chicken and then brush with oil. Cook about 40 more minutes in the oven and add water if needed.
Mix the honey with the lemon juice and drizzle over the chicken during the last 15 minutes of cooking.
Season and serve with gravy.