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Roasted Chicken with Vegetables in Cider Sauce
2.0 5 rating
Prep. 15min
Total 1 h 45min
6 portions
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Ingredients

  • lemon juice
    20 g
  • dried herbes de Provence
    3 Tbsp
  • olive oil plus extra for greasing and drizzling
    30 g
  • fine sea salt
    2 tsp
  • uncooked, whole chicken (approx. 1500-2000 g)
    1
  • water
    400 g
  • cider
    100 g
  • carrots sliced (2 cm)
    200 g
  • sweet potatoes peeled, sliced (2 cm)
    350 g
  • potatoes skin on, sliced (1 cm)
    600 g
  • butternut squash peeled, cut in pieces (2 cm)
    200 g
  • courgettes skin on, sliced (2 cm)
    300 g
  • red onions sliced
    300 g
  • red peppers cut in 1 cm strips
    300 g
  • ground black pepper
    1 - 2 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 1203.2 mg
Protein 47.4 g
Calories 3218.5 kJ / 769.3 kcal
Fat 42.7 g
Fibre 8.5 g
Saturated Fat 10.9 g
Carbohydrates 48.5 g

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