Salt Baked Lemon Chicken

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Salt Baked Lemon Chicken
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
354
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie354 cal.(17 %)
Protein62 g(63 %)
Fat9 g(8 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K4.1 μg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin38.6 mg(322 %)
Vitamin B₆1.4 mg(100 %)
Folate27 μg(9 %)
Pantothenic acid2.2 mg(37 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C9 mg(9 %)
Potassium780 mg(20 %)
Calcium52 mg(5 %)
Magnesium80 mg(27 %)
Iron3.2 mg(21 %)
Iodine3 μg(2 %)
Zinc2.7 mg(34 %)
Saturated fatty acids1.7 g
Uric acid460 mg
Cholesterol155 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
1 chicken (1,2 kg)
3 kilograms Sea salt
freshly ground peppers
1 lemon
4 sprigs rosemary
8 garlic cloves
3 Tbsps olive oil
3 egg whites
2 Tbsps coarsely chopped rosemary
How healthy are the main ingredients?
olive oilrosemaryrosemarychickenlemongarlic clove

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F).

2.

Rinse the chicken and pat dry. Season inside with a little salt and pepper. Rinse and halve the lemon and place in the cavity of the chicken along with sprigs of rosemary and 4 unpeeled garlic cloves and tie the legs with kitchen string. Rub with olive oil and saute in a hot griddle on all sides.

3.

Peel and press the remaining garlic cloves through a garlic press. Mix the sea salt with beaten egg whites, chopped rosemary and crushed garlic. If necessary add a little cold water, so the mixture is a firm but pliable mass of salt. Line a roasting pan with parchment paper. Place a third of the salt mixture on the parchment, place the chicken on it and cover completely with the remaining salt. Bake on the middle rack of the oven 70 minutes. Remove from the oven and let stand 10 minutes.

4.

Break open the salt crust with back of a spoon or a knife, remove and serve the chicken.