Olive and Herb Roast Chicken
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h.
Ready in
Calories:
718
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 718 cal. | (34 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.5 mg | (263 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 861 mg | (22 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Chicken legs
- ½ cup black Olives (pitted)
- 4 Tbsps olive oil
- 2 cloves garlic cloves (peeled)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¾ cup dry white wine
- 1 cup chicken stock
- ½ Tbsp fresh rosemary (leaves plucked; plus extra sprigs for garnish)
- 2 Tbsps honey
- 2 Tbsps lemon juice
- 1 fresh lemon (rinsed and cut into wedges)
Preparation steps
1.
Rinse the chicken under cold running water and pat completely dry with paper towels.
2.
Using a sharp knife, make a few slits in the chicken legs and puree half the olives with the garlic and oil. Brush the mixture on the chicken, pushing the mixture into the slits, cover and marinate for 2 hours.
3.
Preheat oven to 375º F.
4.
Season the marinated chicken with salt and pepper. In a large oven-proof skillet, set over medium-high heat, saute the chicken until browned on all sides, about 3 minutes per side. Deglaze the skillet with wine and roast the chicken in the preheated oven for about 40 minutes. Baste several times, gradually adding the stock each time you baste.
5.
In a small bowl, combine the honey and lemon juice. Brush the glaze over the chicken legs, sprinkle the remaining olives and the rosemary over the chicken; brown for the last 15 minutes, increasing the temperature if necessary.
6.
Adjust seasoning if necessary. Divide between plates. Garnish with fresh lemon wedges and rosemary sprigs. Serve.
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