Roast Chicken with Lemon, Tomatoes and Creamy Dip
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
661
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,236 mg | (31 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the lemon chicken
- 2 untreated lemons
- 500 grams (approximately 18 ounces) waxy, young potatoes
- 700 grams (approximately 25 ounces) Chicken legs (ready to cook)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 250 grams (approximately 9 ounces) Cherry tomatoes
- For the dip
- 150 grams (approximately 5 1/3 ounces) cream cheese
- 150 grams (approximately 5 1/3 ounces) Natural yogurt
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Basil
- 1 tsp freshly chopped Lemon thyme
- lemon juice
- also
- ½ bunch Basil
Preparation steps
1.
Preheat the oven to 200°C (approximately 390°F).
2.
Rinse the chicken and pat dry. rinse the tomatoes and pat dry. Rinse the lemons and potatoes, slice both and spread with the chicken on a baking sheet. Drizzle with the olive oil, sprinkle with salt and pepper and roast 30 to 40 minutes, adding the tomatoes and turning the mixture halfway through, until the chicken is cooked through.
3.
For the dip: mix the cream cheese with the yogurt and the herbs and season with lemon juice, salt and pepper.
4.
Rinse the basil, shake dry and pluck off the leaves. Arrange the lemon chicken with potatoes and tomatoes in a bowl and garnish with basil. Serve with the dipping sauce.
