Mediterranean Roast Chicken
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
552
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,451 mg | (36 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 507 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (ready to cook; 1,2 kg)
- 500 grams Sweet potato (peeled, cut into thick slices)
- 400 grams Zucchini (thickly sliced)
- 250 grams Cherry tomatoes (halved)
- 100 grams black Olives
- olive oil
- 2 Tbsps honey
- 1 tsp ground paprika
- 1 tsp dried thyme
- rosemary (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and pat dry chicken, season inside and out with salt, pepper and rosemary.
2.
Fold in wings and tie with a kitchen string. Place into a roasting pan, breast side down, and drizzle with a little oil. Roast in preheated oven at 200°C (approximately 400°F) for about 30 minutes.
3.
Prepare all vegetables, whisk honey with paprika. Baste chicken with honey mixture. Arrange potatoes and zucchini to the pan, season with salt and pepper and sprinkle with thyme. Roast for 20 more minutes. Add tomatoes and olives to the pan and roast for 10 more minutes. Remove from the oven and serve.
