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Roasted Chicken with Vegetables
4.5 2 ratings
Prep. 15 min
Total 1 h 45 min
6 portions
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Ingredients

  • olive oil plus 1 tbsp to grease and 1 tsp to drizzle
    1 oz
  • salt divided
    2 tsp
  • herbes de Provence divided
    3 tbsp
  • lemon juice
    ½ oz
  • whole chicken cleaned (approx. 3.5-4.5 lbs)
    1
  • water
    14 oz
  • apple cider
    3 ½ oz
  • Yukon gold potatoes skin on, cleaned, sliced (½ in.)
    12 oz
  • sweet potatoes peeled, sliced (½ in.)
    10 oz
  • carrots sliced on the bias
    7 oz
  • acorn squash peeled, diced (½ in.)
    7 oz
  • zucchini skin on, sliced (½ in.)
    10 oz
  • red onions sliced
    7 oz
  • red bell peppers julienned (¼ in.)
    7 oz
  • ground black pepper
    1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 1201 mg
Protein 47.3 g
Energy 3170.2 kJ / 757.7 kcal
Fat 42.4 g
Fibre 7.9 g
Saturated Fat 10.9 g
Carbohydrates 46.1 g

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