Pot-roast Chicken

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Pot-roast Chicken
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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)
Calorie241 cal.(11 %)
Protein46 g(47 %)
Fat4 g(3 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.7 μg(14 %)
Vitamin E0.9 mg(8 %)
Vitamin K23.8 μg(40 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin33.5 mg(279 %)
Vitamin B₆1 mg(71 %)
Folate55 μg(18 %)
Pantothenic acid4.4 mg(73 %)
Biotin26.9 μg(60 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C15 mg(16 %)
Potassium1,080 mg(27 %)
Calcium59 mg(6 %)
Magnesium73 mg(24 %)
Iron4.4 mg(29 %)
Iodine27 μg(14 %)
Zinc2.6 mg(33 %)
Saturated fatty acids0.8 g
Uric acid388 mg
Cholesterol103 mg
Complete sugar2 g

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)
How healthy are the main ingredients?
Mushroomgarlic clovethymeolive oilchickenlemon

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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