Roast Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.1 mg | (318 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 463 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse lemons with hot water and wipe dry. Cut two lemons in half and place in a greased roasting pan. Squeeze juice from third lemon and mix lemon juice in a bowl with liquid warm butter and oil. Rinse chicken and pat dry. Rinse thyme and shake dry. Fill chicken with half of thyme and 2 bay leaves. Place chicken in the roasting pan, tie legs together with kitchen twine and rub with salt and pepper. Arrange chicken in the roasting pan breast side up. Peel shallots and garlic and place with other herbs in the roasting pan. Brush chicken with a little lemon butter and bake in the preheated oven for approximately 1.5 hours. During the cooking time, baste occasionally with lemon butter and roasting juices. If desired, switch to the oven broiler for the last 15 minutes of cooking to brown the skin and make crispy. To serve, remove the kitchen twine.
