Chicken with Lemons and Limes
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38 mg | (317 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 823 mg | (21 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken
- olive oil
- 1 bunch mixed Fresh herbs (oregano, marjoram, rosemary)
- 3 Limes
- 4 lemons
- 2 fresh garlic cloves
- 1 Tbsp honey
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the whole chicken and pat dry.
2.
Cut a lime in half and squeeze juice from one half of a lime. Slice the remaining half of a lime. Cut a lemon into slices and mix with lime slices, olive oil, half the herbs, salt and pepper. Tie the chicken legs. Brush the chicken with the lime juice, some honey, 1 tablespoon of oil, salt and pepper.
3.
Cut the remaining lemons and limes into halves and place on to a baking sheet. Cut garlic cloves in half and place them on the sheet with herbs. Then place the chicken on top. Place the remaining herbs on to the chicken and bake in a preheated oven at 180°C or 250°F for about 1 hour. Serve warm immediately.
