Plat
Lemon Herb Roasted Chicken with Vegetables
1 hPour 4Nutri-Score B€€
B
1 h
1 hLemon Herb Roasted Chicken with Vegetables
ce qu’il vous faut
Ingrédients
chicken thighs (bone-in or boneless, patted dry)Viandes800 g
olive oil (for the marinade)Épicerie60 ml
lemon juice (freshly squeezed)Fruits et légumes60 ml
chicken brothÉpicerie120 ml
garlic (minced)Fruits et légumes4 morceaux
dried oreganoÉpices5 g
dried thymeÉpices4 g- Italian seasoningÉpices6 g
- all purpose seasoning (divided)Épices10 g
black pepper (divided)Épices3 g- smoked paprikaÉpices4 g
- potatoes (cut into chunks)Fruits et légumes600 g
- asparagus (trimmed)Fruits et légumes250 g
- carrots (sliced)Fruits et légumes200 g
onion (sliced)Fruits et légumes1 morceau- olive oil (for the vegetables)Épicerie30 ml
saltÉpices5 g- onion powderÉpices4 g
garlic powderÉpices4 g
lemon (sliced)Fruits et légumes1 morceau
parsley (chopped)Fruits et légumes10 g
par portion
Nutrition
434kcal
- Glucides
- 19 g
- Protéines
- 36 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Poêle
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Marinate the chicken
- Add the chicken to the marinade and coat it well.
- Let it marinate for 10 to 20 minutes.
- Étape 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.
- Étape 4
Sear the chicken
- Sear the marinated chicken in a hot pan until nicely golden brown.
- Étape 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.