Herb Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.6 mg | (297 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 2,338 mg | (58 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 485 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 20 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 160°C (approximately 325°F) upper and lower heat.
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.
Before serving, season to taste, cut the chicken breasts into chunks and serve with vegetables.
