Roast Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.9 mg | (333 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 499 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 5 g |
Preparation steps
Rinse chicken and pat dry. Season inside with salt and pepper. Halve lemons and stuff 4 lemon halves with 3-4 stalks of thyme inside the chicken. Tie with kitchen string and place, breast side up, in a roasting dish. Melt butter and season with salt and pepper. Brush chicken with the mixture and arrange remaining lemon and thyme around. Add stock to the pan and roast in preheated oven at 180°C (approximately 350°F) for about 1 hour. Baste chicken with cooking juices often and add more stock to the pan as necessary.
Remove from the oven. Combine honey with sherry and remaining butter, brush chicken with the mixture. Turn up oven temperature to 240°C (approximately 465°F) and roast chicken for about 10-15 minutes or until crispy. Arrange chicken on a platter and season cooking sauce to taste. Serve chicken accompanied by sauce.
