Directions:
- Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1034.44 Kcal (4331 kJ) | ||
| Calories from fat | 664.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.79g | 114% | |
|---|---|---|---|
| Cholesterol | 423.33mg | 141% | |
| Sodium | 320.6mg | 13% | |
| Potassium | 921.13mg | 20% | |
| Total Carbs | 3.97g | 1% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 82.27g | 165% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.6mg | 26% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 209.48 Kcal (877 kJ) | ||
| Calories from fat | 134.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.94g | 114% | |
|---|---|---|---|
| Cholesterol | 85.73mg | 141% | |
| Sodium | 64.92mg | 13% | |
| Potassium | 186.53mg | 20% | |
| Total Carbs | 0.8g | 1% | |
| Sugars | 0.23g | 5% | |
| Dietary Fiber | 0.13g | 3% | |
| Protein | 16.66g | 165% | |
| Vitamin C | 3.5mg | 29% | |
| Iron | 0.9mg | 26% | |
| Calcium | 13.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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