Plato principal
Lemon Herb Roasted Chicken with Vegetables
1 hPara 4Nutri-Score B€€
B
1 h
1 hLemon Herb Roasted Chicken with Vegetables
lo que necesita
Ingredientes
chicken thighs (bone-in or boneless, patted dry)Carne800 g
olive oil (for the marinade)Despensa60 ml
lemon juice (freshly squeezed)Frutas y verduras60 ml
chicken brothDespensa120 ml
garlic (minced)Frutas y verduras4 piezas
dried oreganoEspecias5 g
dried thymeEspecias4 g- Italian seasoningEspecias6 g
- all purpose seasoning (divided)Especias10 g
black pepper (divided)Especias3 g- smoked paprikaEspecias4 g
- potatoes (cut into chunks)Frutas y verduras600 g
- asparagus (trimmed)Frutas y verduras250 g
- carrots (sliced)Frutas y verduras200 g
onion (sliced)Frutas y verduras1 pieza- olive oil (for the vegetables)Despensa30 ml
saltEspecias5 g- onion powderEspecias4 g
garlic powderEspecias4 g
lemon (sliced)Frutas y verduras1 pieza
parsley (chopped)Frutas y verduras10 g
por ración
Nutrición
434kcal
- Carbohidratos
- 19 g
- Proteínas
- 36 g
- Grasas
- 24 g
lo que usará
Utensilios
Bol ×2
Sartén
Bandeja de horno
Horno
paso a paso
Preparación
- Paso 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.
- Paso 2
Marinate the chicken
- Add the chicken to the marinade and coat it well.
- Let it marinate for 10 to 20 minutes.
- Paso 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.
- Paso 4
Sear the chicken
- Sear the marinated chicken in a hot pan until nicely golden brown.
- Paso 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.