Thyme Chicken with Lemon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 5 g |
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse chicken and pat dry. Rinse thyme and shake dry. Peel garlic and the shallots. Rinse lemons in hot water. Cut 1 lemon in half and squeeze juice. Cut second lemon into slices and mix in a bowl with a little olive oil, half of thyme, garlic and shallots and season with salt and pepper. Fill chicken with lemon slice mixture and tie legs together with kitchen twine. Mix lemon juice in a bowl with honey and remaining oil and season with salt and pepper. Brush chicken with honey mixture. Place chicken in a greased roasting pan and sprinkle with remaining thyme. Bake in the preheated oven for about 1 hour. Occasionally baste chicken with resulting roasting juices. If required add a little water during the cooking time. Before serving, season to taste and divide chicken into 4 pieces.
Serve with rice and carrots if desired.
