4 Serves
91 Mins
Preheat your oven to 200°C and pat the whole chicken dry using paper towels to ensure crispy skin.
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FrenchVitamin E
2 mg / 15 mgVitamin K
14 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
18 µg / 400 µgCalcium
90 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
222 mg / 1,250 mgPotassium
347 mg / 4,700 mgSodium
1162 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Rub the chicken thoroughly with olive oil and season generously with salt and black pepper.
Place the chicken in a roasting pan and roast in the oven until the internal temperature reaches 74°C.
22
g37
g7
g
Egyptian