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Roasted Chicken with Fall Vegetables
3 Std.Für 10Nutri-Score B€€
B
3 Std.
3 Std.Roasted Chicken with Fall Vegetables
was Sie brauchen
Zutaten
whole chicken (approx. 2.3 kg each, patted dry)Fleisch2 Stücke
lemon (halved)Obst & Gemüse1 Stück
garlic (head, halved crosswise)Obst & Gemüse1 Stück
fresh rosemary (sprigs)Obst & Gemüse10 g
fresh thyme (sprigs)Obst & Gemüse10 g
butter (melted)Milchprodukte25 g
saltGewürze10 g
black pepper (ground)Gewürze4 g
sage (dried)Gewürze3 g- poultry seasoningGewürze6 g
- Brussels sprouts (halved)Obst & Gemüse700 g
sweet potatoes (cut into 1-inch pieces)Obst & Gemüse800 g- baby potatoes (halved)Obst & Gemüse400 g
carrots (medium, cut into 1-inch pieces)Obst & Gemüse4 Stücke
red onions (cut into wedges)Obst & Gemüse2 Stücke
olive oilVorräte35 ml
balsamic vinegarVorräte15 ml
garlic powderGewürze5 g- onion powderGewürze5 g
pro Portion
Nährwerte
546kcal
- Kohlenhydrate
- 19 g
- Eiweiß
- 59 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Backofen
Backblech ×2
Auflaufform
Rührschüssel
Küchenthermometer
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven and prepare the chickens
- Preheat the oven to 190 °C (375 °F).
- Pat the chickens dry and season the cavities with salt, pepper, sage and poultry seasoning.
- Stuff each chicken with the lemon, garlic and fresh herbs.
- Schritt 2
Brush and arrange the chickens
- Place the chickens on a wire rack in a roasting pan.
- Wrap the wing tips in foil.
- Brush with melted butter and sprinkle with the seasonings.
- Schritt 3
Roast the chickens
- Roast until the thickest part of the thigh reaches 74 °C (165 °F).
- Schritt 4
Rest the chickens
- Let the chickens rest before carving.
- Schritt 5
Prepare the vegetables
- Preheat the oven to 200 °C (400 °F).
- Chop the Brussels sprouts, sweet potatoes, baby potatoes, carrots and red onions into 1-inch pieces.
- Toss with olive oil, balsamic vinegar, rosemary, thyme, salt, pepper, garlic powder and onion powder.
- Schritt 6
Roast the vegetables
- Spread the vegetables across baking sheets in a single layer.
- Roast, tossing halfway through, until golden and tender.
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