Roasted Chicken with Vegetables

4.5 2 ratings

Prep. 15 min

Total 1 h 45 min

6 portions

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

Calories 3170.2 kJ / 757.7 kcal

Fat 42.4 g

Fibre 7.9 g

Saturated Fat 10.9 g

Carbohydrates 46.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

There is Always Room at Our Table 26 Recipes
United States

TM7™ Manifesto 200 Recipes
United States

You might also like...

Overnight Oats with Matcha Yogurt

8 h

Bread rolls with parmesan and rosemary

45 min

Sautéing Chicken Strips

15 min

Whole Chicken and Tabbouleh with Tomato and Mint

1 h 15 min

Baked Fish with Shrimp, Vegetables and Basmati Rice (Ben)

1 h

Sirloin Steaks and Herb Butter with Rosemary Potatoes and Broccoli

45 min

Glazed Lemon Muffins

1 h

Grated Potato Pancakes

35 min

Sous-Vide Turkey Breast

3 h

Tacos with Pulled Pork in Beer Sauce

5 h 15 min

Whole Chicken with Ratatouille

1 h

Ground Beef Taco Filling

25 min