RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.8202
Energy (kCal)	65.7393
Carbohydrates (g)	15.428
Total fats (g)	0.1937
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0089
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0446
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0073
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1669
Proline (g)	0.0197
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1520
Adjusted Protein (g)	0.0000
Cystine (g)	0.0065
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8177
Copper, Cu (mg)	0.0651
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2779
Total lipid (fat) (g)	0.1937
Vitamin K (phylloquinone) (g)	0.6400
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.1540
Folate, total (g)	31.2673
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	14.4057
Energy (kcal)	65.7393
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0002
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0034
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.8944
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	14.2571
Lutein + zeaxanthin (g)	6.8858
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0342
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	16.6718
Fatty acids, total saturated 16:0 (g)	0.0626
Carbohydrate, by difference (g)	15.4280
Vitamin D (IU)	0.0000
Fructose (g)	2.0640
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.1470
Tyrosine (g)	0.0227
Potassium, K (mg)	242.0330
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.5552
Serine (g)	0.0341
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0406
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0068
Histidine (g)	0.0226
Isoleucine (g)	0.0229
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1932
Water (g)	146.7431
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1.7325
Sodium, Na (mg)	6.5793
Iron, Fe (mg)	0.3858
Energy (kJ)	272.8622
Ash (g)	0.5814
Caffeine (mg)	0.0000
Glycine (g)	0.0406
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0252
Fatty acids, total polyunsaturated (g)	0.0343
Vitamin E (alpha-tocopherol) (mg)	0.0386
Sucrose (g)	1.5840
Vitamin B-6 (mg)	0.1967
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0629
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2080
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0755
Folate, food (g)	31.2673
Fatty acids, total saturated 20:1 (g)	0.0002
Fatty acids, total monounsaturated (g)	0.0254
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.9852
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0788
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	39.0578
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0342
Glutamic acid (g)	0.4141
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0409
Folate, DFE (g)	31.2673
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.8931
Tryptophan (g)	0.0226
Threonine (g)	0.0341
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2111
Protein (g)	1.8202
Cryptoxanthin, beta (g)	0.8833
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0248
Betaine (mg)	0.1600
Phosphorus, P (mg)	47.3377
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 180C/350Â°F | 2. Line a 9" X 13" glass baking dish with a very large piece of foil, big enough to wrap up the chicken. | 3. In a small bowl, mix the parsley, thyme and rosemary. | 4. Rinse the chicken and pat the outside dry with paper(kitchen)towels. Place in the lined baking dish. | 5. Squeeze the juice from the wedged lemon inside the chicken and then put the lemon wedges inside the chicken. Sprinkle the inside of the chicken with 1/3 of the herbs and salt and pepper. | 6. Squeeze the juice from the lemon slices on the chicken and lay the slices on top of it. Dot with butter. | 7. Sprinkle with the remaining herbs, the paprika, salt and pepper. | 8. Arrange the sliced onion around the chicken. | 9. Fold up the sides of the foil on the chicken and roll up the foil like a parcel. | 10. Place in the preheated oven for 2 1/2 hours. Do not open the oven until the time is up. | 11. Remove the dish from the oven and let sit for about 15-20 minutes before opening the foil. | 12. Transfer the chicken to a cutting board. You can then use the juice in the pan to make a gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
parsley	1 -2	teaspoon		0.0	0.0	0.0	0.0
thyme	1 -2	teaspoon		0.0	0.0	0.0	0.0
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
lemon	1		wedged	1.2808	0.4116	0.0486	0.0132
salt pepper				-	-	-	-
lemon	1		sliced	1.2808	0.4116	0.0486	0.0132
butter	2 -3	tablespoons		0.0	0.0	0.0	0.0
onion	1		sliced	64.0	14.944	1.76	0.16
paprika	1 -2	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Succulent Baked Chicken