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Roasted Chicken with Vegetables in Cider Sauce
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Prep. 15min
Total 1 h 30min
4 portions
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Ingredients

  • lemon juice
    15 g
  • dried herbes de Provence
    2 Tbsp
  • olive oil plus extra for greasing and drizzling
    20 g
  • fine sea salt
    1 ½ tsp
  • uncooked, whole chicken (approx. 1000-1500 g)
    1
  • water
    400 g
  • cider
    65 g
  • carrots sliced (2 cm)
    150 g
  • sweet potatoes peeled, sliced (2 cm)
    250 g
  • potatoes skin on, sliced (1 cm)
    400 g
  • butternut squash peeled, cut in pieces (2 cm)
    150 g
  • courgettes skin on, sliced (2 cm)
    200 g
  • red onions sliced
    200 g
  • red peppers cut in 1 cm strips
    200 g
  • ground black pepper
    1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 1404.9 mg
Protein 47.6 g
Calories 3283 kJ / 784.7 kcal
Fat 43.7 g
Fibre 8.8 g
Saturated Fat 11 g
Carbohydrates 50.2 g

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