Roast Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,624 mg | (41 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 491 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 chicken (about 1.5 kg)
- salt
- freshly ground peppers
- 1 tsp cayenne pepper
- olive oil
- 3 sprigs Sage
- 3 sprigs rosemary
- 1 sprig thyme
- 1 lemon (juice only)
- 1 kilogram Sweet potato
- 5 garlic cloves
Preparation steps
Rinse the chicken and pat dry. Rub the outside with 2 tablespoons oil and season with salt and cayenne pepper. Rinse the herbs and shake dry. Season inside of chicken with salt and pepper and stuff with the fresh herbs. Rinse the potatoes and cut in half lengthwise. Peel the garlic cloves and lighly crush with the palm of your hand.
Place the chicken on a large piece of aluminum foil and place the garlic cloves around the chicken. Close the foil firmly and put the foil-wrapped chicken on a baking sheet. Place in preheated oven (convection 120°C) (approximately 250°F) and bake for about 2 hours. Meanwhile, put the potatoes on another baking sheet, drizzle with oil, and and put in the oven after the chicken has been cooking for 1 hour.
At the end of the cooking time, turn the oven onto broil. Open the foil packet. Mix the lemon juice with 80 ml (approximately 1/3 cup) of water and brush frequently over the chicken during broiling. Broil the chicken until crisp and browned on all sides. Switch chicken to lowest rack to keep warm and put the potatoes on top rack and broil for about 10 minutes. Season potatoes and chicken with salt and pepper and serve.
