Roast Chicken
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
143
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 7.01 g | (7 %) | ||
| Fat | 12.44 g | (11 %) | ||
| Carbohydrates | 0.79 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.51 g | (2 %) |
more nutritional values
| Vitamin A | 160.26 mg | (20,033 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.39 mg | (3 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 4.28 mg | (36 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 1.29 μg | (0 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0.27 mg | (0 %) | ||
| Potassium | 58.45 mg | (1 %) | ||
| Calcium | 9.63 mg | (1 %) | ||
| Magnesium | 6.52 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.23 mg | (3 %) | ||
| Saturated fatty acids | 7.39 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 48.8 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 chicken (ready to cook 1.2 kg)
- Sea salt
- peppers
- 1 Tbsp ground paprika (hot or sweet to taste)
- 4 Tbsps melted butter
How healthy are the main ingredients?
chickenPreparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse chicken thoroughly, pat dry, trim as necessary and season inside with salt and pepper. Tie legs together with kitchen twine. Place breast-side up in a roasting pan and cook in the preheated oven for 50-60 minutes.
3.
In a bowl, mix 1 teaspoon of salt with paprika and butter. Brush chicken with butter mixture every 10 minutes during the cooking time.
4.
Remove chicken from the oven, remove kitchen twine and cut legs at the joint. Divide chicken along the sternum and remove wings at the joint. Serve chicken portions on a platter.
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