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Roasted Chicken with Fall Vegetables
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Roasted Chicken with Fall Vegetables

3 hPour 10Nutri-Score B€€
par @addibrielle2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • whole chicken (approx. 2.3 kg each, patted dry)Viandes2 morceaux
  • lemon (halved)Fruits et légumes1 morceau
  • garlic (head, halved crosswise)Fruits et légumes1 morceau
  • fresh rosemary (sprigs)Fruits et légumes10 g
  • fresh thyme (sprigs)Fruits et légumes10 g
  • butter (melted)Produits laitiers25 g
  • saltÉpices10 g
  • black pepper (ground)Épices4 g
  • sage (dried)Épices3 g
  • poultry seasoningÉpices6 g
  • Brussels sprouts (halved)Fruits et légumes700 g
  • sweet potatoes (cut into 1-inch pieces)Fruits et légumes800 g
  • baby potatoes (halved)Fruits et légumes400 g
  • carrots (medium, cut into 1-inch pieces)Fruits et légumes4 morceaux
  • red onions (cut into wedges)Fruits et légumes2 morceaux
  • olive oilÉpicerie35 ml
  • balsamic vinegarÉpicerie15 ml
  • garlic powderÉpices5 g
  • onion powderÉpices5 g

par portion

Nutrition

546kcal

Glucides
19 g
Protéines
59 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson ×2
  • Plat allant au four
  • Saladier
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  3. Roast the chickens

    • Roast until the thickest part of the thigh reaches 74 °C (165 °F).
    Étape 3

  4. Rest the chickens

    • Let the chickens rest before carving.
    Étape 4

  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.
    Étape 5

  6. Roast the vegetables

    • Spread the vegetables across baking sheets in a single layer.
    • Roast, tossing halfway through, until golden and tender.
    Étape 6
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