Roast Chicken
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
448
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 42.7 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.7 mg | (348 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,489 mg | (37 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 573 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (ready to cook)
- 1 tsp Juniper berries
- 2 bay leaves
- ½ Celery (peeled and coarsely chopped)
- 2 onions (peeled and quartered)
- 2 Tbsps vegetable oil
- 4 carrots (peeled and sliced)
- salt
- freshly ground peppers
- 1 l Dark beer
Preparation steps
1.
Rinse and pat dry chicken. Season with salt and pepper inside and out.
2.
Grease roasting pan with oil, spread with vegetables and top with chicken, breast side down. Roast in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until vegetables are browned. Add 0.5 liters (approximately 2 cups) of beer, turn chicken over and add juniper berries and bay leaves to the pan. Roast for 30 more minutes and baste chicken with remaining beer often.
3.
Quarter chicken and arrange on plates. serve.
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