Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium chicken
- 1 1/2-2 lbs sea salt
- 4 tablespoons olive oil
- 3 garlic cloves
- 3 slices lemons, thin
- 1 bunch parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt
Directions
Preheat the oven to 350°F.
Separate skin from the body of the chicken.
In a bowl, mix olive oil, oregano, basil and salt.
Rub 3/4 of the mixture between the skin and the meat of the chicken. Rub the rest into the skin.
Put slices of lemon and cloves of garlic into the chicken.
Stuff the bunch of the parsley into chicken's rear, stalk first, press it in firmly so that as much parsley as possible would get inside. You will still have a healthy bunch of leaves outside, that's fine.
Pour the sea salt onto the cooking sheet, spread evenly, like sand on the beach.
Place the chicken on the salt (with the back downwards).
Bake for about one hour or until the skin is nicely crispy.
Category:Georgian Recipes
Category:Georgian Meat Dishes