Roast Chicken with Potatoes and Olives
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
907
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 907 cal. | (43 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,399 mg | (35 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 431 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Roasted Chicken (approximately 1.4 kg)
- 600 grams small, waxy potatoes
- 5 garlic cloves
- 80 grams green Olives (pitted)
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 150 milliliters dry white wine
- 8 fresh bay leaves
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Rinse chicken and pat dry. Rinse potatoes, peel and cut in half.
2.
Peel garlic and press. Add potatoes, garlic and olives in a roasting pan and sprinkle with 3 tablespoons olive oil. Add wine and season with salt and pepper.
3.
Spread half of bay leaves on top. Season chicken inside and out with salt and pepper and fill with remaining bay leaves. Brush with remaining oil and place chicken on prepared vegetables.
4.
Place the roasting pan in the preheated oven for about 1 hour. If required add a little water during cooking time. To serve, remove chicken from oven and serve immediately with roasting vegetables.
