Roast Chicken with Lemons and Olives
Roast Chicken with Lemons and Olives - Crunchy enjoyment from the oven with Mediterranean vegetables.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 chicken (About 1.5 kg)
- 2 Tbsps olive oil
- salt
- peppers
- 3 sprigs rosemary
- 2 lemons
- 1 red Bell pepper
- 1 green Bell pepper
- 1 Zucchini
- 3 garlic cloves
- 200 grams black Olives
Preparation steps
Rinse chicken under cold water and pat dry. Rub with olive oil, salt, and pepper, inside and out. Place 1 sprig of rosemary in the cavity. Rinse lemons, cut one lemon into thin slices, squeeze the juice from the other lemon. Mix lemon juice with 250 ml (approximately 1 cup) of water.
Transfer the chicken to a roasting pan and bake in an oven preheated to 225°C (fan 200 ° C; gas mark 3-4) (approximately 400°F) for about 10 minutes. Drizzle with 2 to 3 tablespoons of the lemon mixture and bake another 25 minutes, drizzling with the lemon mixture every 10 to 15 minutes.
Rinse the bell peppers, pat dry, halve, remove the seeds and ribs and chop. Rinse the zucchini and cut into slices. Peel garlic and cut in half lengthwise.
Add the vegetables and remaining rosemary sprigs to the chicken. Top with lemon slices and olives. Season with salt and pepper and continue to bake until done, about 20 minutes. Let sit for 10 minutes before serving.
