Herbed Chicken in a Clay Pot
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
391
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.4 mg | (337 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,389 mg | (35 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 506 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken
- 2 yellow Bell pepper
- 2 Zucchini
- 5 shallots
- 1 can pureed Tomatoes (250 grams)
- 3 Tbsps olive oil
- 1 bunch fresh Fresh herbs (Thyme, sage, rosemary)
- salt
- ground paprika
- freshly ground peppers
- ½ tsp Chili powder
Preparation steps
1.
Soak a clay roasting dish in water. Rinse and pat dry chicken. Make small slits in the skin and pull circular sections of the skin away from meat large enough to slide the herb leaves and sprigs under the skin. Position the herbs and rub the chicken inside and out with salt, pepper, paprika and chili powder.
2.
Rinse peppers, cut in half, remove the seeds and ribs and cut into pieces. Trim and rinse the zucchini and cut into slices. Peel the shallots. Place the chicken in the clay dish and surround with the prepared vegetables, then add the pureed tomatoes and the remaining thyme. Brush thoroughly with oil. Put the lid on the clay dish and place in the oven preheated to 200°C (approximately 400°F) for 50 minutes.
