Olive and Herb Roast Chicken

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Olive and Herb Roast Chicken
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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)
Calorie718 cal.(34 %)
Protein58 g(59 %)
Fat48 g(41 %)
Carbohydrates8 g(5 %)
Sugar added6 g(24 %)
Roughage0.8 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K8.6 μg(14 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin31.5 mg(263 %)
Vitamin B₆0.8 mg(57 %)
Folate43 μg(14 %)
Pantothenic acid2.7 mg(45 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C11 mg(12 %)
Potassium861 mg(22 %)
Calcium71 mg(7 %)
Magnesium105 mg(35 %)
Iron6.3 mg(42 %)
Iodine6 μg(3 %)
Zinc5.2 mg(65 %)
Saturated fatty acids13.6 g
Uric acid363 mg
Cholesterol277 mg
Complete sugar7 g

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)
How healthy are the main ingredients?
Oliveolive oilhoneygarlic cloverosemarysalt

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.