Roasted Chicken and Peppers
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1028
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,028 cal. | (49 %) | ||
| Protein | 125.8 g | (128 %) | ||
| Fat | 44.74 g | (39 %) | ||
| Carbohydrates | 15.57 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.11 g | (14 %) |
more nutritional values
| Vitamin A | 213.53 mg | (26,691 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.86 mg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.74 mg | (67 %) | ||
| Niacin | 59.15 mg | (493 %) | ||
| Vitamin B₆ | 2.25 mg | (161 %) | ||
| Folate | 64.47 μg | (21 %) | ||
| Pantothenic acid | 4.68 mg | (78 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 1.32 μg | (44 %) | ||
| Vitamin C | 114.89 mg | (121 %) | ||
| Potassium | 1,438.97 mg | (36 %) | ||
| Calcium | 115.32 mg | (12 %) | ||
| Magnesium | 123.61 mg | (41 %) | ||
| Iron | 7.25 mg | (48 %) | ||
| Iodine | 2.69 μg | (1 %) | ||
| Zinc | 7.37 mg | (92 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Cholesterol | 376.93 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Roasted Chicken (1,2 kg)
- 1 Tbsp butter
- salt
- peppers (from the mill)
- 100 grams Smoked bacon
- 2 onions
- 1 garlic clove
- 250 milliliters Chicken broth
- 125 milliliters dry white wine
- 4 Bell pepper (varied)
- 1 Pepperoncini
- 7 Olives (stuffed with red peppers)
- 1 bunch parsley
Preparation steps
1.
Rinse the chicken under cold water, pat dry with paper towels, and divide into 8 pieces. Season with salt and pepper.
2.
Peel the onions and finely chop.
3.
Mash the garlic to a paste.
4.
Finely dice the bacon.
5.
Rinse the bell peppers and hot peppers, remove seeds and cut crosswise into rings.
6.
Cut the olives into slices.
7.
Sear the chicken in butter and oil, then remove from pan.
8.
In a roasting pan, combine all of the ingridients and slightly mix. Pour the broth and white wine. Cover and let roast in the oven at 180°C (approximately 350°F) for about 40 minutes.
Serve garnished with parsley.
