Pot-roast Chicken

Name: Pot-roast Chicken
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 chicken (about 1.35 kg | 3 lb); 1.5 Tbsps olive oil (plus extra for drizzling); 1 Tbsp mixed Italian herbs; 1 Tbsp sweet paprika; 1 lemon; kosher salt (to taste); freshly ground Black pepper (to taste); 3 onions (peeled and quartered); 6 cloves garlic cloves (peeled and minced); 1 bunch fresh thyme; 12 cups crimini Mushrooms (cleaned)

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Health Score:

97 / 100

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 45 min.

Ready in

Calories:

241

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	241 cal.	(11 %)
Protein	46 g	(47 %)
Fat	4 g	(3 %)
Carbohydrates	4 g	(3 %)
Sugar added	0 g	(0 %)
Roughage	3.4 g	(11 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	2.7 μg	(14 %)
Vitamin E	0.9 mg	(8 %)
Vitamin K	23.8 μg	(40 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.8 mg	(73 %)
Niacin	33.5 mg	(279 %)
Vitamin B₆	1 mg	(71 %)
Folate	55 μg	(18 %)
Pantothenic acid	4.4 mg	(73 %)
Biotin	26.9 μg	(60 %)
Vitamin B₁₂	0.7 μg	(23 %)
Vitamin C	15 mg	(16 %)
Potassium	1,080 mg	(27 %)
Calcium	59 mg	(6 %)
Magnesium	73 mg	(24 %)
Iron	4.4 mg	(29 %)
Iodine	27 μg	(14 %)
Zinc	2.6 mg	(33 %)
Saturated fatty acids	0.8 g
Uric acid	388 mg
Cholesterol	103 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 chicken (about 1.35 kg | 3 lb); 1 ½ Tbsps olive oil (plus extra for drizzling); 1 Tbsp mixed Italian herbs; 1 Tbsp sweet paprika; 1 lemon; kosher salt (to taste); freshly ground Black pepper (to taste); 3 onions (peeled and quartered); 6 cloves garlic cloves (peeled and minced); 1 bunch fresh thyme; 12 cups crimini Mushrooms (cleaned)

How healthy are the main ingredients?

Mushroom garlic clove thyme olive oil chicken lemon

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Preparation steps

Preheat oven to 375ºF / 190ºC.

Remove giblets from the cavity of the chicken. Rinse chicken under cold running water inside and out, pat completely dry with paper towels.

Rub olive oil over the entire chicken and season well with herb seasoning and paprika. Slice the lemon in half and squeeze the juice over the chicken. Place the lemon halves inside the cavity of the chicken. Season the chicken inside and out with salt and pepper.

Place one onion in the bottom of a cast iron pot or Dutch oven. Place the chicken on top of the onions. Scatter the remaining onions, garlic, thyme and mushrooms around the chicken. Drizzle a little olive oil over the top of the vegetables, cover tightly, and place in the preheated oven for 1 1/4 hours.

Remove the cover from the pot and continue roasting for about 15 minutes or until the chicken is cooked through and nicely browned. Baste the chicken with pan juices during this time to enhance browning. The chicken is done when an instant-read thermometer registers 165ºF when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets. )

Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms, onions and pan juices.

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