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LEMON CHICKEN
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
29.33 g
Sodium (mg)
1257.74 mg
Vitamin A (IU)
117.97 IU
Saturated Fat (g)
6.91 g
Vitamin D (mcg)
0.12 mcg
Energy (kcal)
429.33 kcal
Fat (g)
25.36 g
Trans Fat (g)
0.07 g
Vitamin B12 (mcg)
0.68 mcg
Vitamin B6 (mg)
0.52 mg
Salt (g)
3.14 g
Folate (mcg)
7.93 mcg
Calcium (mg)
36.03 mg
Zinc (mcg)
1.97 mcg
Monounsaturated Fat (g)
9.86 g
Cholesterol (mg)
113.15 mg
Iron (mg)
1.24 mg
Selenium (mcg)
23.46 mcg
Vitamin C (mg)
15.05 mg
Fibre (g)
1.02 g
Sugars (g)
25.31 g
Protein (g)
21.44 g
Copper (mg)
0.11 mg
Potassium (mg)
325.63 mg
Total
87.99 g
3773.23 mg
353.9 IU
20.72 g
0.37 mcg
1287.99 kcal
76.09 g
0.22 g
2.04 mcg
1.56 mg
9.43 g
23.79 mcg
108.09 mg
5.91 mcg
29.57 g
339.45 mg
3.72 mg
70.38 mcg
45.14 mg
3.06 g
75.93 g
64.33 g
0.33 mg
976.9 mg
- 1/2 kg chicken leg and thigh, cut into servings pcs
- 2 Knorr Chicken Stock Cubes, mashed
- 1 cup lemon juice, reserve rind
- 1 head garlic, crushed
- 1 tbsp lemon zest
- 1 tbsp sesame oil
- 1/4 cup honey
- freshly cracked pepper
- 1 Rub chicken pieces with KNORR® CHICKEN CUBES evenly.
- 2 Add lemon juice, garlic, lemon zest, chives, sesame oil, honey and pepper. Mix well and marinate for at least an hour. Drain and reserve marinade.
- 3 Transfer chicken to a greased baking pan. Drizzle canola or olive oil on top, add lemon rind, then bake in a 425 F oven until the juices from the chicken come out clear.
- 4 Serve on a platter topped with chopped chives.
