Lemon Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 802 cal. | (38 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 30.2 mg | (252 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 987 mg | (25 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 Roasted Chicken (about 1.4 kg)
- salt
- freshly ground peppers
- 100 grams Basmati rice
- 1 onion
- 100 grams carrots
- 1 Tbsp slivered almonds (dry roasted)
- 250 milliliters chicken stock
- 1 Tbsp honey
- 1 Tbsp sherry
- 1 Tbsp vegetable oil
- 2 lemons
Preparation steps
Rinse chicken, pat dry, season with salt and pepper.
Cook rice in salted water according to package directions, strain and drain and let cool.
Peel onion and chop finely.
Peel and coarsely grate carrots.
From 1 lemon grate the peel, halve and squeeze one half. Peel the other half and finely chop the flesh.
Stir onions, carrots, chopped lemon pulp and juice with sliced almonds into the rice and season with salt and pepper.
Stuff the chicken with the rice mixture, secure the opening with toothpicks, tie the legs together with kitchen string and fold the wings on the back.
Cut the remaining lemon into slices.
Place the prepared chicken with the legs up in an ovenproof dish, cover with lemon slices and bake about 1 1/4 hour in a preheated oven at 200°C, adding broth gradually and occasionally basting the chicken with the gravy.
Take chicken from the oven. Combine honey, sherry, lemon zest and oil. Baste chicken with mixture and cook breast side up at 250°C for about 5 minutes until crispy.
Deglaze the roasting pan with some water, straing drippings through a sieve into a saucepan and continue to use as a sauce.
