Roast Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 42.5 mg | (354 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 1,568 mg | (39 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 524 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 60 milliliters milk
- 2 heaping Tbsps freshly ground coarse Shredded wheat
- 1 pc white Leeks (50 grams)
- 1 Tbsp butter
- 1 Tbsp freshly chopped parsley
- 2 tsps dried thyme
- salt
- freshly ground peppers
- 1 egg
- 1 chicken (1 kg)
- 1 Tbsp butter
- 500 grams potatoes
- 2 onions
- 2 garlic cloves
- 1 Zucchini
- 1 red Bell pepper
Preparation steps
Boil the milk, pour over the shredded wheat, cover and swell. Rinse the leeks and very finely chop.
Melt the butter and briefly cook leeks, then parsley. Add the wheat meal with the milk and bring to a boil while stirring a few times. Allow the filling to cool slightly and mix with 1 teaspoon thyme and egg, season with salt and pepper. Preheat the oven to 220°C. Rinse the chicken inside and out, dry off, stuff the filling into the abdominal cavity and sew up the body orifices. Combine 1 teaspoon each of salt and pepper and massage well into the skin of the chicken. Place the chicken breast side down in a pan, cover with knobs of butter and roast on the middle rack in the oven 20 minutes.
Meanwhile rinse potatoes and cut into wedges. Rinse zucchini and cut into small pieces.
Rinse pepper, cut in half, remove seeds and ribs and cut into strips.
Peel the onions and cut lengthwise into slices.
Put the vegetables in the pan next to the chicken, season with salt and pepper and cook for another 30 minutes.
