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Roasted Chicken with Fall Vegetables
3 hServes 10Nutri-Score B€€
B
3 h
3 hRoasted Chicken with Fall Vegetables
what you need
Ingredients
whole chicken (approx. 2.3 kg each, patted dry)Meat2 pieces
lemon (halved)Produce1 piece
garlic (head, halved crosswise)Produce1 piece
fresh rosemary (sprigs)Produce10 g
fresh thyme (sprigs)Produce10 g
butter (melted)Dairy25 g
saltSpices10 g
black pepper (ground)Spices4 g
sage (dried)Spices3 g- poultry seasoningSpices6 g
- Brussels sprouts (halved)Produce700 g
sweet potatoes (cut into 1-inch pieces)Produce800 g- baby potatoes (halved)Produce400 g
carrots (medium, cut into 1-inch pieces)Produce4 pieces
red onions (cut into wedges)Produce2 pieces
olive oilPantry35 ml
balsamic vinegarPantry15 ml
garlic powderSpices5 g- onion powderSpices5 g
per serving
Nutrition
546kcal
- Carbs
- 19 g
- Proteins
- 59 g
- Fat
- 26 g
what you’ll use
Tools
Oven
Baking tray ×2
Baking dish
Mixing bowl
Kitchen thermometer
step by step
Method
- Step 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.
- Step 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.
- Step 3
Roast the chickens
- Roast until the thickest part of the thigh reaches 74 °C (165 °F).
- Step 4
Rest the chickens
- Let the chickens rest before carving.
- Step 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.
- Step 6
Roast the vegetables
- Spread the vegetables across baking sheets in a single layer.
- Roast, tossing halfway through, until golden and tender.
most cooked first