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.
-
125 minMain dishgarlic, medium oranges, wheat flour, stew vegetable, free range chicken, sprig of rosemary,chicken in roast bag
-
75 minMain dishsunflower oil, Jerusalem artichoke, super croissant dough, ratatouille à la Provençale canned, soft goat's cheese 55, tomato paste, medium sized egg, fresh flat parsley, sunflower oil, garlic,ratatouilletaart with Jerusalem artichoke
-
145 minMain dishbeef, flour, butter, onions, garlic, beer, natural vinegar, bay leaves, cloves, bastogne cakes,stew with bastogne from sandra diet frost
-
30 minMain disholive oil, vegetarian crumbed, onion, garlic, (fresh) thyme leaves, tomato cubes in juice, Red wine, Spaghetti, zucchini, soft goat cheese,spaghetti with minced meat and goat's cheese
Nutrition
560Calories
Sodium0% DV0g
Fat55% DV36g
Protein70% DV35g
Carbs7% DV21g
Fiber0% DV0g
Loved it