Roast Chicken with Ratatouille
Nutritional values
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.5 mg | (338 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 207 mg | (218 %) | ||
| Potassium | 1,372 mg | (34 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 510 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
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.
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.
