Roast Chicken and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 43.4 mg | (362 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,576 mg | (39 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 531 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 7 g |
Preparation steps
Peel and rinse potatoes, halve or quarter, depending on size and cook for about 20 minutes in salted water.
Rinse chicken and pat dry. Season inside with salt and pepper. Halve lemons in half and place 4 halves with 3-4 stalks of thyme into chicken cavity. Tie with a kitchen string and place, breast side up, into a roasting dish. Melt butter and season with salt and pepper. Brush chicken with a little butter and arrange remaining lemon halves around together with thyme and drained potatoes. Add broth and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. Add more broth as needed and turn over lemons and potatoes from time to time.
Remove pan from the oven. Add honey and sherry to remaining butter and brush chicken with the mixture. Turn up oven temperature to 240°C (approximately 475°F) and roast chicken for 10-15 minutes more or until crispy.
Season gravy to taste. Arrange chicken, potatoes and lemons on a platter and serve drizzled with gravy.
