Roast Chicken with Chard and Gravy
Nutritional values
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 11.26 g | (11 %) | ||
| Fat | 24.38 g | (21 %) | ||
| Carbohydrates | 10.33 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.53 g | (12 %) |
| Vitamin A | 1,641.01 mg | (205,126 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 4.57 mg | (38 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 5.88 mg | (49 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 44.91 μg | (15 %) | ||
| Pantothenic acid | 0.62 mg | (10 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 73.3 mg | (77 %) | ||
| Potassium | 875.26 mg | (22 %) | ||
| Calcium | 129.57 mg | (13 %) | ||
| Magnesium | 173.8 mg | (58 %) | ||
| Iron | 5.12 mg | (34 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 14.63 g | |||
| Cholesterol | 80 mg |
Ingredients
- Ingredients
- 1 large chicken (1.6-1.8 kg), ready to cook
- 1 bunch Soup vegetables (carrot, leek, parsnip or other vegetables)
- 1 bunch parsley
- 2 Tbsps melted butter
- ⅛ l Chicken broth
- 3 Tbsps butter
- salt
- freshly ground peppers
- ground paprika
- 800 grams Swiss chard
- 3 Tbsps butter
Preparation steps
Rinse, trim and chop the soup vegetables. Rinse the chicken, pat dry and rub with salt, pepper and paprika. Place the bunch of parsley and 1 tablespoon butter in the cavity. Put it in a roasting pan, add the vegetables and pour in the chicken stock.
Brush the chicken with melted butter. Roast in the oven at 200°C (approximately 400°F) for about 50 minutes. Baste with melted butter regularly during baking. Remove from the oven.
Pour the roasting pan juices into a saucepan with the soup vegetables and boil down to make gravy. Strain through a sieve and serve on the side.
Rinse the chard, strip from the stems and chop.
Blanch the chard in boiling salted water for about 3 minutes, drain, rinse with cold water, drain, then heat in a pan with butter, season with salt and pepper and arrange decoratively on a large plate with the finished roast chicken. Serve immediately.
