Pot-roast Chicken
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
241
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,080 mg | (27 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 chicken (about 1.35 kg | 3 lb)
- 1 ½ Tbsps olive oil (plus extra for drizzling)
- 1 Tbsp mixed Italian herbs
- 1 Tbsp sweet paprika
- 1 lemon
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 3 onions (peeled and quartered)
- 6 cloves garlic cloves (peeled and minced)
- 1 bunch fresh thyme
- 12 cups crimini Mushrooms (cleaned)
Preparation steps
1.
Preheat oven to 375ºF / 190ºC.
2.
Remove giblets from the cavity of the chicken. Rinse chicken under cold running water inside and out, pat completely dry with paper towels.
3.
Rub olive oil over the entire chicken and season well with herb seasoning and paprika. Slice the lemon in half and squeeze the juice over the chicken. Place the lemon halves inside the cavity of the chicken. Season the chicken inside and out with salt and pepper.
4.
Place one onion in the bottom of a cast iron pot or Dutch oven. Place the chicken on top of the onions. Scatter the remaining onions, garlic, thyme and mushrooms around the chicken. Drizzle a little olive oil over the top of the vegetables, cover tightly, and place in the preheated oven for 1 1/4 hours.
5.
Remove the cover from the pot and continue roasting for about 15 minutes or until the chicken is cooked through and nicely browned. Baste the chicken with pan juices during this time to enhance browning. The chicken is done when an instant-read thermometer registers 165ºF when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets. )
6.
Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms, onions and pan juices.
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