Grilled Garlic and Herb Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 50.4 mg | (420 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 604 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 1 g |
Ingredients
Preparation steps
Rinse the chicken and pat dry. Cut out the back bone with poultry shears. Break the breast bone from the inside and expand the chicken.
Rinse the herbs and shake dry. Set aside 1 sprig of rosemary for the garnish. Finely chop the remaining herbs. Rinse the lemon in hot water, zest and squeeze the juice. Slice the garlic bulb. Peel and finely chop the garlic cloves. Mix the garlic cloves, herbs, lemon juice, mustard and season with salt and pepper. Lift the chicken skin at the edges and spread the herbal paste underneath the skin. Gently massage the chicken so the paste is evenly distributed. Season with olive oil and salt and pepper.
Grill the chicken, skin side down, over low heat for about 20 minutes. Turn and cook for another 15 minutes. Add the garlic slices. Serve the chicken sprinkled with rosemary and garlic slices.
