Roast Chicken with Fruity Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 8 h. 45 min.
Ready in
Calories:
496
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 34 g | (136 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 55 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Peach Cranberry Sauce
- ½ cup water
- 6 Tbsps granulated sugar
- 1 Tbsp fresh lemon zest
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 ¼ cups fresh Cranberry (may substitute frozen)
- 1 can sliced Peaches drained (packed in light syrup)
- For Roast Chicken
- 4 bone-in, skin-on Chicken breasts (halves)
- 1 Tbsp butter (cut into four pieces)
- 1 Tbsp good-quality olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 large onion (peeled and chopped)
Product recommendation
Peach Cranberry Sauce will keep in tightly covered container in the refrigerator for up to 7 days.
Preparation steps
1.
For Peach Cranberry Sauce:
2.
In a medium saucepan over medium-high heat, combine water, sugar, lemon zest, cinnamon and ginger. Bring to a boil, stirring to dissolve the sugar. Add the cranberries and cook for 5 minutes or until the cranberries pop. Remove from heat.
3.
Stir in the sliced peaches. Transfer to a bowl and refrigerate for at least 8 hours, stirring occasionally.
4.
For Roast Chicken:
5.
Preheat oven to 400º F.
6.
Rinse chicken under cold running water and pat dry with paper towels.
7.
Heat a dry skillet on the stove. Place a piece of butter under the skin of each chicken breast. Rub the chicken all over with olive oil and season to taste with salt and pepper.
8.
Place chicken breasts skin side down in the hot pan. Do not move for 2 to 3 minutes, or until skin is golden brown and crusty.
9.
Transfer chicken to a roasting pan and sprinkle with chopped onions. Bake for about 20 minutes, or until chicken is cooked through and juices run clear. Remove chicken from oven and let rest for 5 minutes.
10.
Divide chicken between plates and spoon relish over the top.
