Roasted Chicken with Vegetables in Cider Sauce

5.0 1 évaluation

Préparation 15min

Total 1h 45min

6 portion

Ingrédients

lemon juice
20 gram
herbs de Provence, dried
3 tablespoon
olive oil plus extra for greasing and drizzling
30 gram
salt
2 teaspoon
chicken (approx. 1500-2000 g)
1
water
400 gram
cider
100 gram
carrot sliced (2 cm)
200 gram
sweet potato peeled, sliced (2 cm)
350 gram
potato skin on, sliced (1 cm)
600 gram
butternut squash peeled, cut in pieces (2 cm)
200 gram
courgette skin on, sliced (2 cm)
300 gram
red onion sliced
300 gram
red pepper cut in 1 cm strips
300 gram
black pepper, ground
1 - 2 pinch

Niveau

facile

Infos nut. par 1 portion

Sodium 1203.2 mg

Protides 47.4 g

Calories 3218.5 kJ / 769.3 kcal

Lipides 42.7 g

Fibre 8.5 g

Graisses saturées 10.9 g

Glucides 48.5 g

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Également présenté dans

There's Always Room At Our Table 34 Recettes
International

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