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Roasted Chicken with Vegetables
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Prep. 15 min
Total 1 h 45 min
6 portions
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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

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