Roast Chicken with Thyme
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.1 mg | (318 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 466 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large chicken
- olive oil
- 1 bunch thyme
- 4 unwaxed lemons
- salt
- freshly ground Black pepper
- 1 Tbsp honey
- 2 cloves garlic cloves (halved)
- 4 shallots (halved)
Preparation
Kitchen utensils
1 Freezer bag, 1 Rolling pin, 2 Bowls, 1 Small pot, 1 Wooden spoon, 1 Parchment paper, 1 Kitchen shears, 1 Springform pan (24 cm Ø), 1 Tablespoon, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Cookie cutter (Häschen), 1 Plate, 1 Plastic wrap, 1 Small bowl, 1 Hand mixer, 1 Dough scraper, 1 Whisk, 1 Kitchen scale
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a roasting dish or tin.
2.
Halve and squeeze the juice from 1 lemon. Slice another lemon and mix with a little olive oil, half the thyme, salt and pepper.
3.
Stuff the chicken with the sliced lemon and herbs. Tie the chicken's legs together.
4.
Mix the lemon juice with the honey, 1 tbsp olive oil, salt and pepper and brush the chicken with the mixture.
5.
Halve the remaining lemons and put into the roasting dish. Put the garlic cloves and shallots into the dish. Place the chicken in the dish, scatter the rest of the thyme on top of the chicken and cook for 40 minutes per kg| 2 lb, plus 20 minutes until golden and cooked through. Insert a skewer into the chicken between the leg and thigh - the juices should run clear with no trace of pink when the chicken is cooked.
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