This recipe has Calories as 96.8%, Fat (total lipid) as 202% and Protein as 137% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.6% of RDA
• Calories: 96.8% of RDA
• Carbs: 21.1% of RDA
• Fat (total lipid): 202% of RDA
• Fiber: 14.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 137% of RDA
• Sodium: 42.1% of RDA
• Sugar: 15.0% of RDA
• Vitamin A (IU): 63.7% of RDA
• Vitamin B6: 194% of RDA
• Vitamin C: 63.8% of RDA
• Iron: 4.8% of RDA
• Magnesium: 58.2% of RDA
• Manganese: 15.9% of RDA
• Niacin: 321% of RDA
• Potassium: 67.8% of RDA
• Zinc: 69.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE CHICKEN
1.
Rinse/Clean well and make sure the cavity of the chicken is clean from any organs or blood clogs, then gently pat dry.
2.
Pour the rice vinegar evenly over the skin as well as the cavity of the chicken and distribute well with your hands. Let sit for 10 min, then discard any excess vinegar but do not rinse the chicken.
3.
Set the chicken on a baking-rack over a baking-sheet, then season it inside-out generously with good amount of fine sea salt and black pepper. Don't be stingy. Let sit for another 20 min to marinate and air-dry slightly.
BAKING THE CHICKEN
4.
Preheat the oven at 465F/240C.
5.
Use a toothpick to sew the skins around the opening of the cavity together, as well as the skins around the opening of the neck (This is important! It creates a sealed skin-suit that keeps the juice and moisture inside, and prevents the meat from drying out).
6.
In the baking-sheet where the chicken is going to be baked on, scatter baby potatoes (cut large ones in 1/2) and 1 head of garlic that's cut across from the middle (cut-side facing down), and season with salt'n pepper.
7.
Place the baking-rack with the chicken on top, WITH THE BREAST-SIDE FACING DOWN first. Roast the chicken on the middle-lower rack for 15 min, then turn it over with the breast-side up, and roast for another 20 min until golden and crispy all around.
8.
In the last 10 min, if your chicken is browning too slowly or too quickly, turn the temperature up or down by 50F/10C to adjust.
MAKING THE THYME AND GARLIC BROWN BUTTER
9.
While the chicken's roasting, heat unsalted butter in a sauce pot over medium-high heat until it's about to brown, approx 3 min.
10.
Add the fresh thyme leaves, which should pop immediately in the hot butter.
11.
Once the popping starts to subside, turn off heat, then add 2 grated garlic cloves and ground white pepper.
12.
Stir quickly to cook the garlic in the residual heat, then set aside and cook two eggs sunny side up with runny yolks just before taking chicken out.
SERVING
13.
Once chicken's properly roasted, gently transfer it to a serving dish, and pour the thyme/garlic browned butter all over the chicken. Let rest for 10 min.
14.
Remove the roasted potatoes/garlic from the chicken-grease, and scatter around the chicken (save the grease! fantastic on vegetables!).
15.
Remove the toothpicks and kitchen-strings. The juice from the cavity should run out into the dish, and gets mixed with the thyme/garlic butter.
16.
Assisted with a kitchen-scissor, start dismembering the chicken with your bare hands. Drizzle the butter/juice all over the pieces and the runny eggs and enjoy.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you are willing to spend the time, you can brine the chicken with a pure-salt brine, then skip the salt in the first step.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1937
Protein 155 g
Carbohydrates 58.1 g
Iron 0.90 mg
Fiber 4.05 g
Calcium 26.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
