Tray Bake Chicken with Potatoes
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 43 mg | (358 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,496 mg | (37 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 524 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 whole chicken (approx. 1.35 kg | 3 lb)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tsp paprika
- 1 tsp Curry powder
- 1 tsp Cumin
- 4 Tbsps olive oil (divided)
- 1 Orange
- 1 bay leaf
- 2 sprigs rosemary
- 5 cups small, waxy potatoes (peeled)
- 1.333 cups chicken stock (may substitute vegetable stock)
Preparation steps
1.
Preheat the oven to 425º F.
2.
Wash the chicken, inside and out and pat dry with paper towels. Joint the chicken into 8 pieces, removing the breast bone and spine. Season the chicken pieces with salt and pepper and rub with paprika, curry powder and cumin.
3.
Brush a deep baking pan with oil. Place the chicken pieces in pan, drizzle with olive oil and cook in the preheated oven for 20 minutes.
4.
Wash the orange in hot water, rub dry, then halve and cut into slices.
5.
Meanwhile, wash the rosemary, shake dry and break each stalk into smaller sprigs.
6.
Slice the potatoes into small rounds, pat dry with paper towels and season with salt and pepper.
7.
Turn the chicken pieces over and add the orange slices, bay leaf, rosemary and potatoes to the baking pan. Pour stock over the chicken mixture and cook for an additional 20 to 30 minutes, turning occasionally, until chicken is cooked through and potatoes are fork tender.
8.
Divide between plates and serve.
