4 Serves
176 Mins
Preheat your oven to 175°C. Thoroughly pat the whole chicken dry with paper towels, ensuring the cavity is also dry to promote crispy skin.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
39 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
143 mg / 1,250 mgPotassium
266 mg / 4,700 mgSodium
1065 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Stuff the cavity of the chicken with the quartered onion and lemon slices.
Place the chicken into a 9x13 baking dish. Rub the bird all over with a mixture of paprika, rosemary, salt, and black pepper.
Pour the chicken broth into the bottom of the baking dish and roast in the oven for approximately 2 hours. If the skin begins to brown too quickly, tent the bird loosely with aluminum foil.
Check the internal temperature of the thickest part of the thigh using a meat thermometer; it should reach 74°C. If it is not ready, continue cooking for an additional 20 minutes.
Remove the chicken from the oven and allow it to rest for at least 15 minutes before carving and serving.
25
g95
g20
g
Yemeni
