Roast Chicken with Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 789 cal. | (38 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 29.9 mg | (249 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,375 mg | (34 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 431 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Roasted Chicken (1.3 kilograms or 2.9 pounds)
- salt
- freshly ground peppers
- 3 sprigs Dill (with flowers)
- 2 stale White rolls
- 2 garlic cloves (minced)
- 4 Tbsps chopped parsley
- olive oil
- 2 lemons (juice)
- 800 grams Vegetables (as desired: green onions, carrots, potatoes)
Preparation steps
Rinse chicken and pat dry. Remove flowers from dill and coarsely chop leaves. Cut a small incision in chicken skin and put chopped dill and dill flowers under skin. Rub to evenly distribute. Season with salt and pepper.
Soak rolls in a little water, then cut into small cubes and mix with parsley, garlic and 2 tablespoons oil. Knead well and stuff into chicken. Secure opening with wooden sewers. Rub chicken with oil and season well with salt and pepper. Put in a roasting pan and bake in an oven preheated to 200°C (approximately 390°F) for about 45-50 minutes, until golden brown.
Mix 250 ml (approximately 1 cup) of water with lemon juice and use to baste chicken throughout cooking time.
Rinse, peel and chop vegetables, as needed. Add to pan when 20 minutes of cooking time remains.
Remove roasting pan from oven. Remove stuffing from chicken. Slice chicken, garnish with remaining flowers and serve with stuffing and vegetables.
