Filter
Reset
Sort ByRelevance
ASHBETH
Chicken from the oven with orange and fennel
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Sprinkle the chicken, including the abdominal cavity, with salt and pepper. Sprinkle the outside of the chicken with paprika and rub it well.
-
Put the lemon halves in the chicken. Place the chicken in the roasting tray or oven dish. Pour the olive oil over the chicken.
-
Put the orange, fennel, potatoes, rosemary and garlic. Fry the chicken, covered with aluminum foil, for 50 minutes and then for another 20 minutes without foil.
-
Serve the chicken with a green salad of leaf lettuce and herbs such as rocket, chervil, chives, parsley and basil.
-
30 minMain dishchicken fillet, chicken carbonade, flour, peanut oil, wok oil, onion, mild Indian curry paste, tomato cubes, sweet potato, cabbage, spring / forest onion, fresh coriander,curry with sweet potato -
80 minMain dishpress orange, Red wine vinegar, fine mustard, oil, Red cabbage, cooked beet, dried cranberries, hazelnut, goat cheese, ),red cabbage salad with beet and grilled goat's cheese -
15 minMain dishfresh sage leaf, traditional olive oil, low-fat smoked bacon strips, Gnocchi, zucchini, garlic, broken rosemary, pasta sauce traditional, Parmigiano Reggiano,gnocchi with zucchini in tomato sauce -
45 minMain dishwheat flour, baking powder, mix for miso soup, tap water, medium sized egg, cut white cabbages, salad onion, Ketchup, ketjapmarinade, dark brown sugar, mirin, mushroom melange, peanut oil, pickled ginger, mayonnaise,japanese vegetable pancake with mushrooms (okonomiyaki)
Nutrition
560Calories
Sodium0% DV0g
Fat55% DV36g
Protein70% DV35g
Carbs7% DV21g
Fiber0% DV0g
Loved it