Roasted Chicken
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
456
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 2 garlic cloves
- 1 lemon (squeezed)
- 1 Tbsp thyme
- 2 onions
- 8 Tbsps olive oil
- salt
- peppers (from the mill)
- 2 tsps Mustard
Preparation steps
1.
For the marinade: mix together 4 peeled garlic cloves, the lemon juice, oil, thyme, salt, pepper and mustard and let half of the chicken marinate in it.
2.
Preheat the oven to 160°C (approximately 320°F).
3.
Peel the onions and cut into large cubes. Halve or quarter the remaining garlic (with the peel) and combine with the cubed onion in a greased roasting pan. Lay the chicken breast-side-up on top and bake on the center rack of the oven for about 60-70 minutes. After about 10 minutes, pour in about 1/2 liter (approximately 1 3/4 cup) of water. Throughout the baking time, rub the chicken with the marinade. Before serving, season with salt and pepper and serve the finished chicken in the roasting pan, with a baguette as desired.
