Roast Tarragon Chicken
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38 mg | (317 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 1,2 kg (approximately 2 pounds 10 ounces) chicken (1,2 kg)
- salt
- freshly ground peppers
- 1 bunch Tarragon
- 2 shallots
- 2 garlic cloves
- 40 grams (approximately 3 tablespoons) butter
- 150 milliliters approximately 5 1/4 ounces)dry white wine
- 1 untreated lemon
- 1 tsp honey
- Tarragon (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the chicken inside and out and pat dry. Season inside with salt and pepper and fill with the tarragon stalks (up to 1-2 stems). Peel the shallots and garlic and stuff in the chicken cavity. Truss the chicken and place in a roasting pan. Melt the butter and season with salt and pepper. Brush the chicken with some of the melted butter and roast for 20 minutes. Pour some of the wine into the pan and roast adding more wine to the pan if necessary and basting the chicken with the pan juices until the chicken is cooked through, about 40 minutes longer
3.
Add the remaining butter, tarragon, lemon zest and honey to the pan juices and serve with the chicken.
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