Rosemary Chicken

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Rosemary Chicken
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
369
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie369 kcal(18 %)
Protein11.18 g(11 %)
Fat25.45 g(22 %)
Carbohydrates30.57 g(20 %)
Sugar added0 g(0 %)
Roughage4.93 g(16 %)
Vitamin A1,317.05 mg(164,631 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.06 mg(1 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.05 mg(5 %)
Niacin5.66 mg(47 %)
Vitamin B₆0.32 mg(23 %)
Folate24.01 μg(8 %)
Pantothenic acid0.23 mg(4 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C29.42 mg(31 %)
Potassium683.69 mg(17 %)
Calcium49.53 mg(5 %)
Magnesium29.08 mg(10 %)
Iron1.35 mg(9 %)
Zinc0.5 mg(6 %)
Saturated fatty acids3.55 g
Cholesterol18.27 mg

Ingredients

for
4
Ingredients
1 small garlic
5 rosemary
7 tablespoons olive oil
½ teaspoon ground paprika (sweet)
1 large chicken (1,2 kg, without giblets)
salt
freshly ground peppers
300 grams young carrots
500 grams small potatoes
How healthy are the main ingredients?
potatocarrotolive oilgarlicrosemarychicken

Preparation steps

1.

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

2.

Separate the garlic cloves from the bulb. Peel and finely chop two cloves and crush the rest. Rinse the rosemary sprigs and pat dry. Remove the needles from the stalks and chop them finely. Mix 2 tablespoons of olive oil with the chopped garlic, chopped rosemary and paprika.

Rinse the chicken inside and out and pat dry. Season with salt and pepper and cover with the marinade.

3.

Place the chicken in a roasting pan with 3 tablespoons of oil. Add the crushed garlic and the rosemary stalks. Roast for 60-80 minutes until crispy. Baste with the juices and extra olive oil during cooking.

4.

Meanwhile, rinse the potatoes and carrots and peel both if desired.

After the chicken has been cooking for about 30 minutes, mix the vegetables with the garlic and oil in the roasting pan.

5.

Remove the roasted chicken from the oven and allow to cool briefly before serving.