• Total

    65
  • difficulty

    Easy
  • Score

    4

Ginger Roast Chicken

Utensils

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    Baking dish

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    Bowl

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    Oven

Ingredients

Portions: 6

  • 2 Pounds Chicken parts
  • 4 Tablespoons Olive Oil
  • 2 Packages MAGGI® Season-Up Ginger Powdered Seasoning (10g)
  • 1 Teaspoon Garlic minced
  • 1 Tablespoon Ginger (minced)
  • 3 Units Sweet Pepper cut into large chunks
  • 2 Units Onion cut into large chunks
  • 8 Sprigs Thyme
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Instructions

  • 1.Season chicken with 2 tablespoons olive oil, Maggi Season Up Ginger, garlic and ginger. Marinate in the refrigerator for 20 minutes.
  • 2.Place seasoned chicken in a roasting pan / dish along with sweet peppers and onions.
  • 3.Drizzle remaining olive oil over chicken and sprinkle with sprigs of thyme.
  • 4.Bake in preheated oven at 400°F (200°C) for 40 minutes or until chicken is golden and cooked

Related Recipes


Carbohydrates 6.9 g
Energy 477.4 kcal
Fats 38 g
Fiber 1.8 g
Protein 26.3 g
Saturated Fats 9.5 g
Sodium 760.1 mg
Sugars 2.2 g

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

73 38g / 73%
5 6.9g / 5%
22 26.2g / 22%
23 477.4g / 23%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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