Citrus and Honey-glazed Chicken
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 25 min.
Ready in
Calories:
216
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 whole chicken giblets removed (approx. 2.7 kg)
- 1 cup fresh lemon juice (about 6 lemons)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 1 onion (peeled and scored)
- 0.333 cup honey (heated to make brushing easy)
Preparation steps
1.
Rinse the chicken inside and out under cold running water. Pat completely dry with paper towels. Place the chicken and lemon juice in a large resealable plastic bag, place the bag inside a large bowl, to prevent leakage. Place bowl in the refrigerator and marinate for at least 3 hours or overnight, turning the bag several times, so that the chicken is completely coated.
2.
Preheat the oven to 450º F / 230º C. Drain the chicken and pat dry with paper towels, inside and out. Season chicken inside and out with salt and pepper. Place the onion in the cavity of the chicken. Place chicken breast side down, on a rack in a roasting pan. Roast for 15 minutes at 450º F / 230º C, then reduce oven temperature to 375º F / 190º C and roast for an additional 45 minutes.
3.
Carefully, turn the chicken breast side up on the rack. Using a basting brush, coat chicken all over with honey. Reduce the heat to 350º F / 180º C and continue to cook, basting several times for about 45 to 55 minutes, or until the chicken is cooked through and the juices run clear.
4.
Transfer chicken to a serving platter and loosely tent with aluminum foil. Let rest for about 15 minutes before carving.
5.
Carve and serve.
