Lemon Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41 mg | (342 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,554 mg | (39 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 506 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 chicken (approximately 1.4 kg)
- salt
- freshly ground peppers
- 4 organic lemons
- 250 grams Cherry tomatoes
- 250 grams Pearl onion
- 500 grams waxy potatoes
- 4 Tbsps olive oil
- 1 Tbsp liquid honey
- 100 grams green Olives (pitted)
Preparation steps
Rinse chicken, pat dry and season inside with salt and pepper. Cut a lemon in half and place in chicken. Tie with kitchen twine.
From another lemon finely grate zest and squeeze juice. Cut remaining two lemons in half. Rinse and peel tomatoes. Peel onions. Peel potatoes, rinse and cut into slices. Heat 2 tablespoons oil in an ovenproof pan, sauté potatoes together with onions, deglaze with approximately 300 ml (approximately 10 ounces) of water and season with salt and pepper. Add lemon halves.
Preheat the oven to 200°C (approximately 400°F).
Mix remaining oil in a bowl with lemon juice, lemon zest and honey and rub chicken with mixture. Season chicken with salt and pepper. Place chicken breast side up on vegetables. Cover and simmer for about 70 minutes in the oven. During the last 20 minutes, add tomatoes and olives, uncover and let brown. If necessary, increase the oven temperature and add water as needed.
Before serving, season to taste and remove the kitchen twine.
