Roast Citrus Chicken Pieces
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
388
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.2 mg | (327 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 488 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 organic lemons (zest grated from one, rest sliced)
- 2 Tbsps vegetable oil
- 1 chicken (approx. 1.4 kg)
- 1 cup chicken stock
- 2 Tbsps honey
- 4 tsps sherry
- Lemon wedge (to garnish)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix together half the lemon zest with 1 tbsp oil and season with salt and ground black pepper. Brush the mixture onto the chicken. Tie the legs together with kitchen twine and fold the wings across the back.
3.
Place the chicken breast down in an oven-proof dish and roast for 30-35 minutes. Baste it every so often with the stock and its own juices. Turn over and cover with the lemon slices and roast for a further 15-20 minutes.
4.
Remove the chicken from the oven. Mix together the honey, sherry, remaining lemon zest and 1 tbsp oil. Brush the mixture onto the chicken and roast at 240°C (220°C in a fan oven), 475°F, gas 9 for 10-15 minutes until crispy.
5.
Cut the chicken into quarters and serve on a platter with the lemon wedges.
