Lemon Garlic Chicken
Lemon Garlic Chicken - Aromatic country cooking - simply delicious!
Healthy, because
Even smarter
Nutritional values
The acidity of citrus fruits can help better digest the fat of the chicken. The poultry provides abundant protein. Proteins stimulate the metabolism and saturate particularly well as well as long-lasting.
The season for fresh green beans is unfortunately already over? Then you can easily fall back on frozen goods.
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.8 mg | (223 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,269 mg | (32 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 248 mg |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 3 ½ ozs Green beans
- 18 ozs young small waxy potatoes
- 4 ozs Chicken legs (8 chicken drumsticks)
- salt
- peppers
- 1 organic lemon
- 5 ozs small Organic orange
- 8 sprigs thyme
- 2 sprigs oregano
- ¼ oz ginger (1 piece)
- 2 ½ ozs lemon juice
- 2 ½ ozs Orange juice
- 5 ozs Chicken broth
- Chili powder
- ground paprika
- 1 Tbsp olive oil
Preparation steps
Peel and finely dice the onion and garlic. Clean the beans, wash and cut into 5-6 cm long pieces. Wash potatoes thoroughly and cut several times in parallel, but do not cut.
Rinse chicken thighs, pat dry, salt and pepper. Rinse lemon and orange hot, rub dry and cut both into thin slices. Wash thyme and oregano, shake dry and pluck off leaves. Peel and chop the ginger.
Spread diced onion on the bottom of a roaster or ovenproof casserole. Place chicken pieces on top, spread potatoes in between. Mix lemon and orange juice with broth, garlic, ginger and chili powder. Pour over chicken pieces and potatoes, dust with paprika powder, top with lemon and orange slices and sprinkle with half of the herb leaves.
Drizzle everything with oil, salt, pepper and roast in a preheated oven at 180 °C (convection oven 160 °C; gas: level 2-3) for 30-35 minutes. Then add beans and roast for another 10-15 minutes until they and chicken parts are cooked. Remove, sprinkle the lemon chicken with remaining herb leaves and serve.
