Roasted Chicken with Vegetables

No ratings

Prep. 15 min

Total 1 h 45 min

6 portions

Ingredients

olive oil plus 1 tbsp to grease and 1 tsp to drizzle
30 g
salt divided
2 tsp
herbs de Provence, dried divided
3 tbsp
lemon juice
15 g
chicken cleaned (approx. 1.5kg-2 kg/3.5-4.5 lbs)
1
water
395 g
cider
100 g
potato, waxy skin on, cleaned, sliced (1.5cm/½ in.)
340 g
sweet potato peeled, sliced (1.5cm/½ in.)
285 g
carrot sliced on the bias
200 g
acorn squash peeled, diced (1.5cm/½ in.)
200 g
zucchini skin on, sliced (1.5cm/½ in.)
285 g
red onion sliced
200 g
red bell pepper julienned (.75 cm/¼ in.)
200 g
black pepper, ground
1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 1193.7 mg

Protein 45.9 g

Calories 2981 kJ / 712.5 kcal

Fat 42.6 g

Fibre 6.4 g

Saturated Fat 10.9 g

Carbohydrates 35.6 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 22 Recipes
Canada

You might also like...

Korean chicken cheese tteokbokki

30min

Bao buns

1h

Teriyaki Salmon with Edamame and Cucumber (Diabetes)

50min

The Best Egg Salad Open Sandwich (Diabetes, TM6)

35min

Ajvar (Red capsicum and eggplant dip)

50min

Steamed Scallion Rolls

3h

Homemade Green Superfood Powder

14h 15min

Yam Pottage (Asaro)

35min

Caprese Omelette

30min

Potato and Pork Rib Racks

1h 30min

Shakshuka in the Varoma

30min

Smashed Avocado, Marinated Tomatoes and Boiled Egg on Toast

25min