Spanish-Style Chicken
Poultry protein is similar in structure to human protein, so it is easy for our bodies to absorb it. In addition, chicken meat supplies a lot of zinc. The trace element strengthens the body's defences and supports wound healing; we need a lot of it when we are under stress and sweating a lot.
A fresh, colourful salad complements the oven chicken perfectly. A salad contains many bioactive plant substances as well as vitamins and minerals that are not found in meat.
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,390 mg | (35 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 500 mg | |||
| Cholesterol | 270 mg |
Ingredients
- Ingredients
- 1 ½ lbs large waxy potatoes
- 3 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp ground paprika (Preferably smoked Spanish)
- salt
- peppers
- 1 lemon
- 4 sprigs thyme
- 1 chicken (Preferably organic, 3.5 - 4 pounds)
- ½ bunch flat parsley
Preparation steps
Wash, peel and cut potatoes into small cubes. Peel the garlic and chop finely. Line baking sheet with slightly moistened parchment paper.
In a bowl, mix together potatoes with garlic, 1/3 of the oil, paprika, salt and pepper.
Transfer potatoes to the center of the baking sheet.
Wash lemon and prick several times with a carving fork or skewer. Wash thyme and shake dry.
Rinse chicken in cold water; pat dry and season the cavity with salt and pepper.
Stuff the cavity with lemon and thyme.
Season the outside of the chicken liberally with salt and pepper. If desired, tie the legs together with kitchen twine. Place the chicken on top of the potatoes.
Rub the chicken with the remaining olive oil; bake in a preheated oven at 400 ° F) until the skin is crispy and juices run clear, or about 1 1/4 to 1 1/2 hours.
Transfer chicken to a large piece of aluminum foil. Remove lemon from the cavity, halve and squeeze over the chicken. Cover the chicken in aluminum foil, leaving a vent to allow steam to escape. Let it rest for about 5 minutes.
In the meantime, return the potatoes to the oven to warm for another 5 minutes. Wash the parsley, shake dry and chop leaves finely. Remove the potatoes from the oven and sprinkle with parsley.