Citrus and Herb Chicken
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 75.1 mg | (626 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,439 mg | (36 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 912 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lime (quartered)
- 1 lemon (quartered)
- 4 cloves garlic cloves
- 2 sprigs rosemary
- 71 ozs chicken
- 1 lemon (juice)
- salt
- peppers
- 3 Tbsps olive oil
- To garnish
- Lime wedge
- Lemon wedge
- rosemary
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5.
2.
Push the lime quarters, lemon quarters, whole garlic cloves and 1 sprig rosemary into the cavity of the chicken.
3.
Put the chicken in a roasting tin and drizzle the lemon juice over. Season well with salt and pepper. Drizzle with olive oil and sprinkle with rosemary leaves from the remaining sprig.
4.
Roast for about 2 hours, until cooked through. To test the chicken is cooked, insert a skewer into the thickest part of the breast and check to see if the juices run clear and there is no pink meat.
5.
Place the chicken on a serving plate and garnish with lime and lemon wedges and rosemary.
