Roast Lemon Chicken
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
343
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.5 mg | (329 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 organic lemons
- 4 garlic cloves
- 2 onions
- 1 chicken (1,2 kg)
- salt
- peppers
- 1 Tbsp olive oil
- 5 sprigs thyme
- 250 milliliters chicken stock
Preparation steps
1.
Preheat the oven to 180 ° C top and bottom heat Preheat.
2.
Rinse lemons in hot water, wipe dry and cut into slices. Peel garlic and squeeze through a garlic press. Peel onions and cut lengthwise into slices.
3.
Rinse chicken, pat dry and cut into 8 pieces. Season with salt and pepper. Heat oil in a roasting pan and brown chicken pieces on all sides. Add onions, garlic and lemon slices to a pan and sprinkle with thyme. Add a little stock to the pan and roast in preheated oven at 180°C (approximately 350°F) for abour 35 minutes. Add more stock to the pan as needed.
4.
Season to taste and serve.
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