Roast Chicken
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
216
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 13.61 g | (14 %) | ||
| Fat | 17.82 g | (15 %) | ||
| Carbohydrates | 0.34 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 170.4 mg | (21,300 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.59 mg | (5 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 8.56 mg | (71 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 3.84 μg | (1 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.18 μg | (6 %) | ||
| Vitamin C | 1.42 mg | (1 %) | ||
| Potassium | 120.42 mg | (3 %) | ||
| Calcium | 13.63 mg | (1 %) | ||
| Magnesium | 13.37 mg | (4 %) | ||
| Iron | 0.57 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.46 mg | (6 %) | ||
| Saturated fatty acids | 10.53 g | |||
| Uric acid | 901 mg | |||
| Cholesterol | 79.55 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the chickens, pat dry and season with salt and pepper. Rinse the parsley, shake dry and place in the chicken cavities. Brush the chickens with melted butter, season with salt and pepper and sprinkle with paprika. Place on a wire rack set inside of a roasting pan and roast for about 1 hour, until the skin is crispy, basting occasionally with butter. Remove from the oven, cut in half with poultry shears and serve with lemon quarters and pretzels, if desired.
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