Herb Chicken

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Herb Chicken
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
477
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie477 kcal(23 %)
Protein32.66 g(33 %)
Fat9.94 g(9 %)
Carbohydrates66.42 g(44 %)
Sugar added0 g(0 %)
Roughage17.93 g(60 %)
Vitamin A2,780.98 mg(347,623 %)
Vitamin D0.09 μg(0 %)
Vitamin E4.36 mg(36 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.25 mg(23 %)
Niacin19.05 mg(159 %)
Vitamin B₆0.8 mg(57 %)
Folate186.7 μg(62 %)
Pantothenic acid2.48 mg(41 %)
Biotin0.27 μg(1 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C63.18 mg(67 %)
Potassium1,268.59 mg(32 %)
Calcium184.12 mg(18 %)
Magnesium111.86 mg(37 %)
Iron3.23 mg(22 %)
Zinc2.55 mg(32 %)
Saturated fatty acids4.71 g
Cholesterol88.36 mg

Ingredients

for
4
Ingredients
4 Chicken breasts (each about 140 grams)
6 sprigs rosemary
2 sprigs Sage
5 sprigs thyme
salt
freshly ground peppers
2 Tbsps butter
8 carrots
8 Parsnips
2 garlic cloves
250 milliliters chicken stock
½ tsp peppercorns
½ tsp Juniper berries
How healthy are the main ingredients?
rosemarythymeSageChicken breastsaltcarrot

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F) upper and lower heat.

2.

Rinse the chicken breasts, pat dry and gently detach the skin in the center. Don't detach at the edge of the meat, so that the skin can expand. Rinse the herbs, shake dry, pluck off the leaves and roughly chop about half of them. Carefully push under the skin of the chicken. Season the chicken with salt and pepper and sear on the skin side in the hot butter in a ovenproof, non-stick pan until golden brown. Turn, briefly cook and remove from the pan. Peel, trim and cut the vegetables into large pieces. Cook in the roasting pan until golden brown and pour in the stock. Crush the peppercorns and juniper berries coarsely with a pestle and sprinkle over the vegetables. Bake in the oven for about 10 minutes. Then add the remaining herbs and place the chicken breasts with the skin side up on top. Bake for another 15-20 minutes to finish cooking and pour in stock, as needed. If necessary, shortly before the end of cooking turn on the broiler.

3.

Before serving, season to taste, cut the chicken breasts into chunks and serve with vegetables.