Roasted Herb Chicken Pieces with Vegetables

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Roasted Herb Chicken Pieces with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1049
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,049 kcal(50 %)
Protein46.91 g(48 %)
Fat28.89 g(25 %)
Carbohydrates149.19 g(99 %)
Sugar added0 g(0 %)
Roughage92.52 g(308 %)
Vitamin A10,613.1 mg(1,326,638 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.63 mg(5 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.46 mg(46 %)
Vitamin B₆0.42 mg(30 %)
Folate37.18 μg(12 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.69 μg(8 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C71.54 mg(75 %)
Potassium540.06 mg(14 %)
Calcium562.22 mg(56 %)
Magnesium36.66 mg(12 %)
Iron32.41 mg(216 %)
Zinc0.72 mg(9 %)
Saturated fatty acids0.29 g
Cholesterol18.27 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
Chicken (Approximately 1.5kg)
Salt (and pepper)
1 kilogram
Paprika (red, yellow, green)
3
1
small Zucchini
12
1
Butter (for frying)
200 milliliters
White wine (Herbes de Provence)

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Divide the chicken into 8 pieces, rinse well and pat dry. Rub the chicken pieces with salt and pepper and coat with flour. Peel the shallots and cut into quarters. Peel the garlic and chop very finely. Fry the chicken pieces in butter, place in a roasting pan and sprinkle with herbes de Provence. Rinse the peppers, cut in half and remove the seeds and ribs. Rinse the tomatoes and remove the cores. Rinse and peel the zucchini. Cut all of the vegetables into pieces and add to the chicken pieces in the roasting pan. Season with salt, pepper and herbes de Provence. Roast in the oven for 10 minutes and then add the white wine and continue to cook for 30-40 minutes. If the liquid evaporates, add a little vegetable stock.