Roast Chicken
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h.
Ready in
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.6 mg | (213 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 311 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 yellow onion (peeled and sliced)
- 1 Tbsp olive oil
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 1 whole, roasting chicken giblets removed (2.25 kg | 5 lb)
- 1 lemon (halved)
- 4 cloves garlic cloves (peeled and roughly chopped)
- 2 Tbsps butter (melted)
Preparation steps
1.
Preheat the oven to 375º F.
2.
Place onion slices in the bottom of a roasting pan. Season with salt and pepper and drizzle with olive oil, tossing to coat.
3.
Rinse chicken inside and out, under cold running water. Pat completely dry with paper towels. Season the chicken generously with salt and pepper, inside and out. Stuff the cavity of the chicken with the lemon halves and garlic.
4.
Brush the outside of the chicken with melted butter.
5.
Place the chicken in a roasting pan on top of the sliced onions. Roast for 25 minutes per pound, or until internal temperature reaches 165º F and juices run clear. Remove chicken from the oven and transfer to a cutting board or platter, cover in foil and let rest for 15 to 20 minutes..
6.
Carve and serve.
