Roasted Chicken with Chestnuts and Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 39.6 mg | (330 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,557 mg | (39 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 484 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 39 g |
Ingredients
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Coat the roasting pan with oil.
Rinse the chicken and pat dry. Stuff with the marjoram and season with salt and pepper. Tie the legs together with kitchen string and place breast side up in the roasting pan. Melt the butter, season with salt and pepper and baste the chicken. Brown lightly in the oven for about 15 minutes.
Meanwhile, rinse the apples, cut into quarters, remove cores, then cut into wedges. Peel and slice the shallot and garlic.
Add the apples, shallots, garlic and chestnuts to the pan with the chicken, and pour in a little cider. Roast again for 1 hour until golden brown. While cooking, baste the chicken with the cider and butter occasionally.
When done, remove the kitchen string from the chicken, slice and serve with the apples, chestnuts, vegetables and pan gravy.
