Lemon Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.2 mg | (318 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 865 mg | (22 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 470 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse chicken and pat dry. Rinse thyme, shake dry and pluck needles from half of stems. Rinse lemons in hot water and pat dry. Cut 1 lemon in half and squeeze juice from lemon. Cut another lemon into slices and mix in a bowl with a little olive oil, whole thyme stalks and season with salt and pepper. Fill chicken with lemon slice mixture. Mix lemon juice in a bowl with honey, paprika, plucked thyme and remaining oil and season with salt and pepper. Brush chicken with honey mixture.
Cut remaining lemon in half or into quarters and place in an oiled baking dish. Peel onions and cut into chunks. Cut garlic cloves in half. Place chicken in the baking dish. Add garlic, onions and remaining lemon to the baking dish. Bake in the preheated oven for about 1 hour. During the cooking time, occasionally baste chicken with roasting juices. Add a little water if needed.
Serve chicken sliced or divided on a platter.
