Herby Roast Chicken
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 442 mg | (11 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 whole chicken (cut in half)
- olive oil
- 1 Tbsp paprika
- 1 tsp garlic powder
- 1 tsp freshly ground Black pepper
- ½ tsp dried thyme (crumbled)
- ½ tsp rosemary (chopped)
- ½ tsp dried oregano (crumbled)
- ¾ tsp salt
Preparation steps
1.
Rub each chicken half with a small amount of oil, Mix the remaining ingredients in a small bowl to make the spice rub. Then rub in the spice. If possible, refrigerate at least 45 minutes for spices to penetrate.
2.
Heat the grill to medium. Just before grilling, lightly coat the chicken skin with oil. Grill, skin side down, directly over medium heat, until grill marks form and the skin starts to turn color. Turn the halves over and decrease heat. Cover the grill. Every 15 minutes or so, reposition the halves so they cook evenly. Cook covered until done, about 40 minutes.
3.
Chicken is done when the thigh is 170 degrees F.
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