Hoofdgerecht
Roasted Chicken with Fall Vegetables
3 uVoor 10Nutri-Score B€€
B
3 u
3 uRoasted Chicken with Fall Vegetables
wat u nodig heeft
Ingrediënten
whole chicken (approx. 2.3 kg each, patted dry)Vlees2 stukken
lemon (halved)Groente en fruit1 stuk
garlic (head, halved crosswise)Groente en fruit1 stuk
fresh rosemary (sprigs)Groente en fruit10 g
fresh thyme (sprigs)Groente en fruit10 g
butter (melted)Zuivel25 g
saltKruiden en specerijen10 g
black pepper (ground)Kruiden en specerijen4 g
sage (dried)Kruiden en specerijen3 g- poultry seasoningKruiden en specerijen6 g
- Brussels sprouts (halved)Groente en fruit700 g
sweet potatoes (cut into 1-inch pieces)Groente en fruit800 g- baby potatoes (halved)Groente en fruit400 g
carrots (medium, cut into 1-inch pieces)Groente en fruit4 stukken
red onions (cut into wedges)Groente en fruit2 stukken
olive oilVoorraadkast35 ml
balsamic vinegarVoorraadkast15 ml
garlic powderKruiden en specerijen5 g- onion powderKruiden en specerijen5 g
per portie
Voedingswaarden
546kcal
- Koolhydraten
- 19 g
- Eiwitten
- 59 g
- Vetten
- 26 g
wat u gebruikt
Keukengerei
Oven
Bakplaat ×2
Ovenschaal
Mengkom
Keukenthermometer
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Roast the chickens
- Roast until the thickest part of the thigh reaches 74 °C (165 °F).
- Stap 4
Rest the chickens
- Let the chickens rest before carving.
- Stap 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.
- Stap 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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