Roast Chicken with Vegetables and Potatoes

Oven-roasted chicken with a twist. A delicious Sunday lunch prepared in one baking dish and ready in just a few minutes, with the oven doing the rest of the work.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 110 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 kg Meat, chicken, thighs

  • 1 piece Onion, raw

  • 200 g Carrot, fresh

  • 500 g Potatoes, white

  • pieces Oil, olive

  • 1 head Garlic, fresh

  • 1 piece Lemon, fresh, without shell

  • 30 g Butter, unsalted

  • pieces Salt, table

Steps

  1. Rinse the chicken, pat it dry, and season with salt. Let it sit for one hour to reach room temperature. Meanwhile, preheat the oven to 220 degrees Celsius.

  2. Peel the onion, carrots, and potatoes, and cut them into larger pieces. Small carrots can be left whole. Place the chopped vegetables in the baking dish. Drizzle with olive oil, season with salt, and mix well.

  3. Cut the washed lemon and head of garlic in half and insert all the halves into the cavity of the chicken.

  4. Melt the butter in a small bowl. Place the chicken on the bed of vegetables and potatoes, and brush it with the melted butter. Season it with a bit more salt and pepper, then place the baking dish in the oven.

  5. After an hour and a half of roasting, remove the chicken from the baking dish and cover it with foil. Return the vegetables to the oven for an additional 20 minutes, and the dish will be ready.

Nutrition Information (Per 100g)

  • Calories: 161.53 kcal
  • Fat: 10.29 g
    • Saturated Fat: 3.1 g
  • Carbohydrates: 4.75 g
    • Sugars: 0.74 g
  • Protein: 10.83 g
  • Fiber: 0.66 g