Roast Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 29.1 mg | (243 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 441 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 Roasted Chicken (About 1.4 kg)
- salt
- freshly ground peppers
- 250 milliliters chicken stock
- 1 Tbsp honey
- 1 Tbsp sherry
- 2 Tbsps vegetable oil
- 2 sprigs rosemary
- 4 lemons
- rosemary
Preparation steps
Wash Poularde pat dry.
Rinse 1 lemon in hot water, finely grate peel and then cut lemon into wedges. Mix half of lemon zest in a bowl with 1 tablespoon oil, salt and pepper and rub chicken with mixture. Stuff lemon wedges and rosemary inside chicken.
Tie chicken legs together with kitchen twine and fold wings onto the back.
Cut remaining lemons in half or into slices.
Place prepared poularde legs up in an ovenproof dish and bake in a preheated 200°C (approximately 400°F) oven for about 1 hour. Add lemon slices to the dish gradually and occasionally baste poularde with roasting juices during the cooking time.
Remove poularde from the oven. Mix honey, sherry, remaining lemon zest and 1 tablespoon oil in a bowl. Brush honey mixture over poularde and place breast side up in the baking dish. Increase oven temperature to 250°C (approximately 475°F) for about 5 minutes until crispy.
Arrange chicken on a serving dish and serve garnished with lemon slices and rosemary.
