Roasted Lemon Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 6 g |
Preparation steps
Rinse chicken, pat dry and cut into 4 serving pieces. In a bowl, stir the juice from 1/2 a lemon with 2 tablespoons of the olive oil, and season with salt and pepper to taste. Rub over the chicken. Place in a shallow roasting pan.
Peel the shallots and cut into wedges. Peel the carrots and cut into sticks. Rinse the celery and thinly slice. Rinse the basil and pluck the leaves. Place the vegetables and half the basil in the roasting pan with the chicken. Season with salt and pepper to taste.
Pour the remaining lemon juice, olive oil and chicken stock on top. Thinly slice the organic lemon and add to the roasting pan. Roast in a 200°C (approximately 390°F)(gas mark 3-4, fan: 180 degrees) oven for 40 minutes. Brush the chicken with the juices. Garnish with the remaining basil leaves and serve.
