4 Serves
62 Mins
Preheat your oven to 190°C and prepare the chicken by patting it dry with paper towels.
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BangladeshiVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
80 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
189 mg / 1,250 mgPotassium
287 mg / 4,700 mgSodium
1714 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Season the whole chicken thoroughly with salt, black pepper, and mixed herbs.
Stuff the cavity of the chicken with the prepared Hashweh stuffing mix and secure the opening with kitchen twine.
Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken on all sides until the skin is golden brown.
Transfer the skillet to the preheated oven and roast the chicken for 35 minutes or until the internal temperature reaches 74°C.
Remove the chicken from the oven and let it rest for 5 minutes before carving and serving.
19
g99
g2
g
Italian
Indian