Baked Chicken with Olives
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
425
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.3 mg | (319 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 809 mg | (20 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Pot mit Deckel, 1 Wooden spoon, 1 Sieve, 1 Ladle, 1 canning jar (für 600 ml Inhalt)
Preparation steps
1.
Cut the chicken breasts away from the bone and cut each one in half. Cut the chicken thighs in half. Wash all the chicken pieces and pat dry with kitchen paper.
2.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Heat the oil in a roasting pan on the hob and brown the chicken pieces on all sides.
3.
Add the whole garlic cloves and chopped thyme then tuck the lemon slices between the chicken pieces. Season with salt and freshly ground black pepper, cover the pan with tin foil and transfer to the oven.
4.
Roast for about 40 minutes or until the chicken is cooked through, basting from time to time, then remove the foil, scatter over the olives and roast for a further 10 minutes. Scatter over the lemon zest and serve garnished with thyme sprigs.
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