Oven Roasted Poussin with Vegetables
Healthy, because
Even smarter
Nutritional values
Stubenkücken owe their name to their breeding: in Stuben. The meat is not only super tender and wonderfully juicy. It is also low-fat and easily digestible and scores with lots of protein. The body needs this nutrient not only for the development of skin, organs, muscles and co. Besides their structural function, proteins also have a regulating function. They are responsible for the regulation of hormones and enzymes, for the transport of substances, for immune defence and for blood clotting.
In the past, poussins only came onto the market in spring. Today, they are available all year round and can be bought in delicatessens, well-stocked supermarkets or from the butcher. Alternatively, you can also prepare the dish with chicken thighs.
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 63.5 mg | (529 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 1,906 mg | (48 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 779 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 (organic) lemons
- 2 onions
- 4 Baby carrots
- 4 garlic cloves
- 200 grams green Beans
- 1 red Bell pepper
- 400 grams small, waxy potatoes
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 4 Poussin (about 450 grams or 1 pound)
- 10 sprigs parsley
- 400 milliliters Vegetable broth
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse lemons with hot water and pat dry. Zest one lemon and cut both in half. Peel onions and cut into wedges. Rinse carrots. Peel and press 2 cloves of garlic. Rinse and peel beans. Rinse peppers, cut in half, remove seeds and ribs and cut into strips. Rinse and brush potatoes. Place all vegetables and lemons into an oiled roasting pan. Season with salt and pepper.
Rinse poussin, pat dry and season inside with salt and pepper. Stuff with 2 stems of parsley and tie with kitchen twine. Turn on its chest, brush with oil, and season with salt and pepper. Place on top of vegetables, breast side up. Drizzle with a little oil and season with salt and pepper. Add a bit of broth and roast for about 40 minutes. Add more broth as needed.
Pluck remaining parsley from stems and mince leaves. Peel and mince remaining garlic cloves. Combine parsley, garlic and lemon zest.
Remove pan from oven. Season again and sprinkle with parsley mixture. Plate and serve.
