Lemony Chicken with Potatoes and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 42.4 mg | (353 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,605 mg | (40 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 507 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 chicken
- 800 grams potatoes
- 2 Tomatoes
- 3 garlic cloves
- 2 sprigs rosemary
- 1 lemon (organic, to taste)
- 100 milliliters white wine (dry)
- 150 milliliters chicken stock
- salt
- peppers
- paprika
Preparation steps
Cut the chicken into 6-8 slices, season with salt and peppers, and rub with little paprika. Peel the potatoes, cut into slices and blanch. Peel the garlic and crush it down slightly. Rinse the rosemary, shake dry and pluck small leaves. Blanch the tomatoes in boiling water, peel, remove seeds and cut into 2 cm (approximately 1 inch) cubes.
Rinse the lemon, grate the zest and squeeze out the juice.
Pour the chicken stock into a roasting pan and heat, add in the potatoes and spread the chicken pieces on it. Sprinkle the lemon zest over the chicken pieces, drizzle with lemon juice, and stir in the garlic and rosemary.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes. Pour some white wine in between. After the end of cooking, top the dish with chopped tomatoes and bake for 10 minutes more. Optionally, cover with aluminum foil. Remove from the oven and serve.
