Fried Chicken with Vegetables
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
518
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 44.3 μg | (74 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 42.5 mg | (354 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,326 mg | (58 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 538 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (approx 1.4 kg)
- salt
- peppers (from the mill)
- 4 Parsnips
- 250 grams Celery root
- 400 grams festkochende potatoes
- 4 carrots
- 8 shallots
- 2 garlic cloves
- 40 grams butter
- 1 tsp ground paprika
Preparation steps
1.
Preheat oven to 180°C (350°F) upper and lower heat.
2.
Rinse chicken thoroughly inside and outside and pat dry. Season inside with salt and pepper and tie the legs.
3.
Peel vegetables, rinse, trim, and cut into large pieces. Chop celery coarsely.
4.
Melt butter, add to chicken and season with paprika, salt and pepper. Lay on vegetables and cook for 60-70 minutes in the oven. If necessary, deglaze with water.
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