Roasted Chicken with Vegetables

4.5 2 évaluations

Préparation 15min

Total 1h 45min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1201 mg

Protides 47.3 g

Calories 3170.2 kJ / 757.7 kcal

Lipides 42.4 g

Fibre 7.9 g

Graisses saturées 10.9 g

Glucides 46.1 g

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Également présenté dans

There is Always Room at Our Table 26 Recettes
États-Unis

TM7™ Manifesto 200 Recettes
États-Unis

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