Lemon Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 32.35 g | (33 %) | ||
| Fat | 20.24 g | (17 %) | ||
| Carbohydrates | 47.74 g | (32 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1,451.85 mg | (181,481 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 0.58 mg | (5 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.88 mg | (107 %) | ||
| Vitamin B₆ | 0.87 mg | (62 %) | ||
| Folate | 34.36 μg | (11 %) | ||
| Pantothenic acid | 2.16 mg | (36 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 40.94 mg | (43 %) | ||
| Potassium | 1,152.34 mg | (29 %) | ||
| Calcium | 83.13 mg | (8 %) | ||
| Magnesium | 74.75 mg | (25 %) | ||
| Iron | 3.56 mg | (24 %) | ||
| Zinc | 2.68 mg | (34 %) | ||
| Saturated fatty acids | 4.04 g | |||
| Cholesterol | 156.51 mg |
Ingredients
- Ingredients
- 4 Chicken thigh
- 2 organic lemons
- 2 garlic cloves
- ½ tsp Chili powder
- 1 Tbsp liquid honey
- 3 Tbsps olive oil
- 5 sprigs thyme
- 400 grams waxy potatoes
- 400 grams Sweet potato
- 8 mild Pepperoncini
- salt
- peppers
Preparation steps
Rinse the chicken and pat dry. Rinse the lemons in hot water, pat dry, grate the zest and squeeze out the juice. Peel and finely chop the garlic.
Combine the lemon juice, the zest, the garlic, the chili powder, the honey and the oil.
Rinse the thyme, shake dry and mix into the marinade along with the chicken pieces. Cover and infuse for about 2 hours in the refrigerator.
Preheat the oven to 200°C (approximately 400ºF).
Peel and rinse the potatoes and sweet potatoes and cut lengthwise into columns. Rinse the pepperoncini's and distribute on a baking sheet along with the potatoes.
Remove the chicken pieces from the marinade and place on top of the vegetables. Pour the marinade over the top and season with salt and pepper.
Bake for about 35 minutes until golden brown.
Serve hot.
