Lemon Chicken
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
466
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41.5 mg | (346 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,625 mg | (41 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 200 ° C convection.
2.
Rinse chicken, pat dry and cut into 12 parts. Peel carrots, onions, parsnips and potatoes. Halve carrots lengthwise and cut into pieces. Cut onions into slices. Quarter pasrnips and cut into pieces. Cut potatoes into slices.
3.
Season chicken pieces with salt and pepper. Heat oil in a roasting pan and brown chicken on all sides. Deglaze pan with stock and lemon juice, add vegetables. Season with salt and pepper and roast in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Turn over chicken pccasionally and add water to the pan, if needed.
4.
Rinse lemon in hot water and cut into wedges. Arrange chicken on plates and garnish with lemon wedges and parsley. Serve.
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