Cider Baked Chicken and Apples
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
565
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Pot, 3 Bowls, 1 Fine-mesh sieve, 1 Wooden spoon, 1 Kitchen towel, 1 Hand mixer, 1 Cutting board, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Whisk, 1 Parchment paper, 1 Kitchen shears, 1 Baking sheet, 1 Rolling pin, 1 Large knife
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Separate the chicken thighs from the drumsticks, rinse and pat dry with kitchen paper.
3.
Heat the oil in a roasting pan on the hob and sear the chicken pieces until lightly browned on all sides. Remove from the pan and set aside.
4.
Stir the honey and cider into the pan, let bubble then add the shallots. Stir for 2 minutes, season with salt and pepper then add the apples and coat them with the pan juices.
5.
Return the chicken pieces to the pan, coat with the juices and cover with kitchen foil.
6.
Roast in the oven for 30 minutes, basting frequently, or until the chicken is cooked through. Garnish with the sage leaves.
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