Whole Chicken with Parsley-filled Tomatoes
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(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 40 min.
Preparation
Calories:
465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 59.7 mg | (498 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,279 mg | (32 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 719 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- In addition
- 1 bunch parsley (chopped)
- 2 cloves garlic cloves (chopped)
- lemon zest
Product recommendation
Persillade Chicken
If preferred, smear the chicken breast with the persillade after the initial 20 minutes for a deeply savoury chicken.
Preparation steps
1.
Preheat the oven to 150°C (130° fan) | 300F | gas 2.
2.
Place the tomatoes cut side up in a roasting tin, drizzle with oil, season and roast for 2 hours or even longer until shrivelled and deeply savoury. Set aside.
3.
Increase the oven to 220°C (200° fan) | 425F | gas 7.
4.
Place the chicken in a roasting tin, smear with oil and season generously, stuff the cavity with rosemary. Roast in the oven for 20 minutes.
5.
Reduce the heat to 180°C (160° fan) | 350F | gas 4 and cook for 1 hour 10-20 minutes or until the juices run clear when pierced with a toothpick. Leave to rest for 20 minutes.
6.
Place the parsley, garlic, 1 tsp salt and zest on a board and very finely chop with a sharp knife to make a dark green almost-paste. Smear on top of the roasted tomatoes and return to the oven for 5 minutes to heat through.
7.
Serve the chicken carved with the persillade tomatoes alongside.
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