Roasted Chicken with Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 42.9 mg | (358 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,926 mg | (48 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 543 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the chicken marinade
- 3 Tbsps balsamic vinegar
- 2 Tbsps honey
- 2 sprigs rosemary
- 1 sprig Sage
- Sea salt
- black peppers (or black tea)
- 1 chicken (About 1-1.3 kg)
- 1 Tbsp butter
- For serving
- 1 lemon
- 6 smaller onions
- 800 grams small potatoes
- 500 grams Green beans
- 1 Tbsp dried Savory
- 250 milliliters dry white wine
- 2 Tbsps butter
- salt
- peppers
- Nutmeg
Preparation steps
Preheat oven to 220°C (approximately 425°F).
Rinse the chicken thoroughly and pat dry. Cut into 4 pieces. Rinse herbs, shake dry, pluck leaves and finely chop. Combine herbs with vinegar, honey, salt and pepper. Mix well, add chicken and turn to coat.
Peel the potatoes and cut into bite-size pieces. Rinse green beans and then add both to a pot of boiling salted water and coook for about 3 minutes. Meanwhile, peel the onions and cut into wedges.
Place the chicken pieces in a buttered roasting pan and roast in the oven for about 20-25 minutes.
Juice the lemon. Add vegetables around chicken in roasting pan with lemon juice and about 2/3 of the wine. Continue to roast for another 20 minutes.
Add the remaining wine if desired. Take out the chicken pieces and place them on to an oven-proof plate. Mix some water with salt and brush over chicken. Increase oven to 250°-270°C (or heat the broiler). Cook chicken until crisped and browned, about 5 minutes more. Season the vegetables with salt and pepper, return chicken to pan and serve immediately.
