Whole Chicken with Parsley-filled Tomatoes

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Whole Chicken with Parsley-filled Tomatoes
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 40 min.
Preparation
Calories:
744
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie744 kcal(35 %)
Protein124.56 g(127 %)
Fat21.57 g(19 %)
Carbohydrates6.06 g(4 %)
Sugar added0 g(0 %)
Roughage1.96 g(7 %)
Vitamin A190.6 mg(23,825 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.79 mg(15 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.49 mg(45 %)
Niacin79.42 mg(662 %)
Vitamin B₆2.51 mg(179 %)
Folate46.86 μg(16 %)
Pantothenic acid3.99 mg(67 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂1.35 μg(45 %)
Vitamin C27.09 mg(29 %)
Potassium1,363.36 mg(34 %)
Calcium89.32 mg(9 %)
Magnesium133.98 mg(45 %)
Iron5.03 mg(34 %)
Zinc4.29 mg(54 %)
Saturated fatty acids5.03 g
Cholesterol337.36 mg

Ingredients

for
4
For the tomatoes
4 ripe tomatoes
2 tablespoons olive oil
salt
peppers
For the chicken
56 ounces chicken (oven-ready)
3 sprigs rosemary
In addition
1 bunch parsley (chopped)
2 cloves garlic (chopped)
lemon zest
How healthy are the main ingredients?
chickenolive oilparsleygarlicrosemarytomato
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.