Oven Roasted Chicken with Oranges, Rosemary and Potatoes
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,506 mg | (38 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 493 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Rinse chicken, pat dry and cut into 8 pieces with poultry shears or a sharp knife. Rinse orange under hot water, cut in half and cut into slices. Pull apart rosemary and peel and slice potatoes.
3.
Mix all prepared ingredients in a bowl with oil and season with cinnamon, paprika, salt and pepper. Pour everything into a shallow, ovenproof dish and roast in oven for about 45 minutes. Pour water into dish as needed.
4.
Serve with salad if desired.
