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Lemon Herb Roasted Chicken with Vegetables
1 Std.Für 4Nutri-Score B€€
B
1 Std.
1 Std.Lemon Herb Roasted Chicken with Vegetables
was Sie brauchen
Zutaten
chicken thighs (bone-in or boneless, patted dry)Fleisch800 g
olive oil (for the marinade)Vorräte60 ml
lemon juice (freshly squeezed)Obst & Gemüse60 ml
chicken brothVorräte120 ml
garlic (minced)Obst & Gemüse4 Stücke
dried oreganoGewürze5 g
dried thymeGewürze4 g- Italian seasoningGewürze6 g
- all purpose seasoning (divided)Gewürze10 g
black pepper (divided)Gewürze3 g- smoked paprikaGewürze4 g
- potatoes (cut into chunks)Obst & Gemüse600 g
- asparagus (trimmed)Obst & Gemüse250 g
- carrots (sliced)Obst & Gemüse200 g
onion (sliced)Obst & Gemüse1 Stück- olive oil (for the vegetables)Vorräte30 ml
saltGewürze5 g- onion powderGewürze4 g
garlic powderGewürze4 g
lemon (sliced)Obst & Gemüse1 Stück
parsley (chopped)Obst & Gemüse10 g
pro Portion
Nährwerte
434kcal
- Kohlenhydrate
- 19 g
- Eiweiß
- 36 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Bratpfanne
Backblech
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the marinade
- In a bowl, combine the olive oil, lemon juice, chicken broth, garlic, dried oregano, thyme, Italian seasoning, all purpose seasoning, black pepper and smoked paprika.
- Mix well until evenly blended.
- Schritt 2
Marinate the chicken
- Add the chicken to the marinade and coat it well.
- Let it marinate for 10 to 20 minutes.
- Schritt 3
Season the vegetables
- Put the potatoes, asparagus, carrots and onion in a bowl.
- Toss with olive oil, salt, pepper, all purpose seasoning, onion powder and garlic powder.
- Spread the vegetables flat on a baking sheet.
- Schritt 4
Sear the chicken
- Sear the marinated chicken in a hot pan until nicely golden brown.
- Schritt 5
Assemble and bake
- Place the chicken on top of the vegetables with the sliced lemons and the rest of the marinade.
- Bake at 200 °C (400 °F) until the chicken is cooked through and the vegetables are tender.
- Top with chopped parsley before serving.