Roast Chicken with Ratatouille

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Roast Chicken with Ratatouille
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
512
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie512 cal.(24 %)
Protein64 g(65 %)
Fat22 g(19 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E9 mg(75 %)
Vitamin K30.5 μg(51 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin40.5 mg(338 %)
Vitamin B₆1.9 mg(136 %)
Folate151 μg(50 %)
Pantothenic acid2.9 mg(48 %)
Biotin14.2 μg(32 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C207 mg(218 %)
Potassium1,372 mg(34 %)
Calcium105 mg(11 %)
Magnesium125 mg(42 %)
Iron5.3 mg(35 %)
Iodine6 μg(3 %)
Zinc3.3 mg(41 %)
Saturated fatty acids8.1 g
Uric acid510 mg
Cholesterol180 mg
Complete sugar10 g

Ingredients

for
4
For the ratatouille
2 red Bell pepper
1 orange Bell pepper
150 grams Cherry tomatoes
1 Eggplant
1 Zucchini
2 red onions
3 garlic cloves
1 whole lemon
6 sprigs thyme
2 sprigs rosemary
For the chicken
3 Tbsps butter (softened)
1 Tbsp coarse-grained Mustard
1 chicken (ready to cook, about 1.4 kg)
salt
freshly ground peppers
2 Tbsps vegetable oil (for greasing the baking pan)
Additional ingredients
3 bay leaves
2 Tbsps olive oil
How healthy are the main ingredients?
Mustardolive oilthymerosemaryEggplantZucchini

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the vegetables (except the onions and garlic) and the lemon. Cut the peppers in half, remove seeds and white membranes and cut into wide strips. Cut the cherry tomatoes in half. Wipe the eggplant and zucchini dry and quarter both lengthwise. Cut the zucchini into 5 cm (approximately 2-inch) long strips and cut the eggplant into bite-sized pieces. Peel the onions and garlic and cut the onions into slices. Cut the lemons into small pieces. Rinse the herbs and shake dry. Chop half of the thyme finely and mix with the butter and mustard.

3.

Rinse the chicken, pat dry, carefully cut under the skin with a sharp, pointed knife and spread flesh with half of the mustard butter. Pull the skin back in place and season the chicken inside and out with salt and pepper. Place the chicken, breast-side down, in an oiled roasting pan and cook for 60-70 minutes in preheated oven. Season the vegetables with salt and pepper, add the bay leaves and remaining herbs and top with the oil. Turn the chicken after about 30 minutes, brush with the remaining mustard butter, add the vegetables to the pan around the chicken and continue cooking, stirring the vegetables occasionally. About 10 minutes before end of cooking time, preheat the broiler and brown the chicken until golden brown and crispy. Remove the baked chicken with ratatouille from oven and serve immediately.