Roasted Chicken with Vegetables

2.0 1 évaluation

Préparation 15min

Total 1h 45min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1193.7 mg

Protides 45.9 g

Calories 2981 kJ / 712.5 kcal

Lipides 42.6 g

Fibre 6.4 g

Graisses saturées 10.9 g

Glucides 35.6 g

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Également présenté dans

There is Always Room at Our TABLE 22 Recettes
Canada

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