Plato principal
Roasted Chicken with Fall Vegetables
3 hPara 10Nutri-Score B€€
B
3 h
3 hRoasted Chicken with Fall Vegetables
receta de
addibrielle
@addibrielle
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
whole chicken (approx. 2.3 kg each, patted dry)Carne2 piezas
lemon (halved)Frutas y verduras1 pieza
garlic (head, halved crosswise)Frutas y verduras1 pieza
fresh rosemary (sprigs)Frutas y verduras10 g
fresh thyme (sprigs)Frutas y verduras10 g
butter (melted)Lácteos25 g
saltEspecias10 g
black pepper (ground)Especias4 g
sage (dried)Especias3 g- poultry seasoningEspecias6 g
- Brussels sprouts (halved)Frutas y verduras700 g
sweet potatoes (cut into 1-inch pieces)Frutas y verduras800 g- baby potatoes (halved)Frutas y verduras400 g
carrots (medium, cut into 1-inch pieces)Frutas y verduras4 piezas
red onions (cut into wedges)Frutas y verduras2 piezas
olive oilDespensa35 ml
balsamic vinegarDespensa15 ml
garlic powderEspecias5 g- onion powderEspecias5 g
por ración
Nutrición
546kcal
- Carbohidratos
- 19 g
- Proteínas
- 59 g
- Grasas
- 26 g
lo que usará
Utensilios
Horno
Bandeja de horno ×2
Fuente de horno
Bol
Termómetro de cocina
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Roast the chickens
- Roast until the thickest part of the thigh reaches 74 °C (165 °F).
- Paso 4
Rest the chickens
- Let the chickens rest before carving.
- Paso 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.
- Paso 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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