4 Serves
87 Mins
Preheat your oven to 200°C and prepare a baking dish by coating it lightly with cooking spray.
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Vitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
45 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
343 mg / 1,250 mgPotassium
757 mg / 4,700 mgSodium
459 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
10 g / 28 gSugar
54 g / 50 gSaturated Fat
3 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
100 gAlcohol
0 g
Season the whole chicken thoroughly with salt and pepper on all sides.
Quarter the apples and onions, then place them into the prepared baking dish, stuffing a portion of the mixture inside the cavity of the chicken.
Arrange the chicken in the center of the dish, sprinkle cinnamon over the fruit and vegetables, and drizzle with extra virgin olive oil and white wine.
Roast the chicken in the preheated oven for 40 minutes, then reduce the temperature to 175°C and continue roasting for another 20 minutes until fully cooked.
While the chicken rests, prepare the rice according to package instructions and serve alongside the roasted chicken and apples.
3
g11
g0
g
