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.
-
20 minMain dishchicken breast, onion, garlic, sunflower oil, Red pepper, fresh green beans, five spice wok sauce, tap water, Chinese noodles,cantonese chicken -
40 minMain dishtraditional olive oil, fresh Italian stir-fry vegetables, medium sized egg, semi-skimmed milk, grated mature cheese, ground chili pepper, lean ground beef, pesto alla Genovese, tap water,quiche with pesto beef -
30 minMain dishpeanut oil, liquid baking product, leeks, thyme, dried thyme, meat tomato, egg, cooking cream, soft goat cheese, celeriac, parsley,leek omelette with goat's cheese -
20 minMain dishfresh flat parsley, fresh chives, lemon, traditional olive oil, green asparagus, fresh white asparagus, medium sized egg, fresh tagliatelle, hot smoked salmon pieces,asparagus tagliatelle with warm smoked salmon and egg
Nutrition
560Calories
Sodium0% DV0g
Fat55% DV36g
Protein70% DV35g
Carbs7% DV21g
Fiber0% DV0g
Loved it