Lemon Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 12.47 g | (13 %) | ||
| Fat | 16.47 g | (14 %) | ||
| Carbohydrates | 22.98 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.34 g | (14 %) |
| Vitamin A | 729.8 mg | (91,225 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.86 mg | (7 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 4.68 mg | (39 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 14.87 μg | (5 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 29.21 mg | (31 %) | ||
| Potassium | 233.76 mg | (6 %) | ||
| Calcium | 104.12 mg | (10 %) | ||
| Magnesium | 22.9 mg | (8 %) | ||
| Iron | 3.27 mg | (22 %) | ||
| Zinc | 0.56 mg | (7 %) | ||
| Saturated fatty acids | 2.34 g | |||
| Cholesterol | 19.07 mg |
Ingredients
- Ingredients
- 1 chicken (about 1,5 kg)
- 2 lemons
- 3 Tbsps olive oil
- salt
- peppers
- 1 tsp ground paprika
- 1 tsp dried thyme
- 3 rosemary
- 150 milliliters dry white wine
- 2 carrots
- 250 grams Romano Beans
- 1 Zucchini
- 3 garlic cloves
- 180 grams black Olives (pitted)
- 150 milliliters Chicken broth
Preparation steps
Preheat oven to 200°C (approximately 400°F). Rinse chicken inside and out and pat dry with paper towel. Rinse lemons, juice 1 lemon and slice the other, setting the slices aside. Whisk together olive oil and lemon juice and season with salt, pepper, paprika and thyme. Tuck 1-2 sprigs of rosemary inside chicken cavity and tie the legs with kitchen twine.
Place the chicken in a roasting pan and pour the wine into pan. Roast chicken in preheated oven for 1 hour, turning once.
Meanwhile, peel the carrots and cut into thin slices. Rinse the beans and cut into 3 cm (approximately 1 inch) long pieces. Rinse the zucchini and cut into 0.5 cm thick slices (approximately 1/4 inches). Peel garlic and cut into slices.
About 30 minutes before chicken is finished roasting, mix the vegetables together with the remaining rosemary sprigs and stuff inside the chicken. Scatter the lemon slices and olives on top. Pour the broth over the chicken, season with salt and pepper and place back in oven to finish cooking. Remove chicken from oven, let cool slightly and then carve. Arrange chicken and vegetables on a platter. Serve with crusty bread, if desired.
