Roasted Chicken with Vegetables

Tender chicken meat in the company of roasted vegetables and selected Mediterranean spices.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, chicken, thighs

  • 4 spoon Oil, olive

  • 2 spoons Juice, lemon

  • 0.75 spoons Spices, paprika

  • 2 twigs Rosemary, fresh

  • 3 twigs Spices, oregano, dried

  • 4 pieces Carrot, fresh

  • 3 pieces Small pumpkins

  • 0.75 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, white

  • 1 spoon Oil, vegetable oil, canola

Steps

  1. Carefully wash and dry the chicken, then cut it into four pieces (see advice). Rinse the oregano and rosemary sprigs under running water and dry them. Save a few sprigs for decoration, and finely chop the leaves from the rest. In a large bowl, mix olive oil, chopped herbs, paprika, and lemon juice. Add the chicken pieces to the bowl and rub the marinade into the meat with your hands.

  2. Preheat the oven to 200 degrees Celsius. Grease a deep baking dish with oil. Peel and wash the carrots. Clean and wash the zucchini. Cut all the vegetables into smaller pieces. Toss the chopped vegetables into the baking dish and lightly season with salt and pepper. Mix them with your hands and spread them evenly in the dish. Arrange the chicken pieces over the vegetables and pour the remaining marinade from the bowl over everything. Season the chicken pieces with salt and pepper. Place the baking dish in the preheated oven for about 45 minutes.

  3. Garnish the roasted dish with the reserved rosemary and oregano sprigs and serve it directly in the baking dish. Offer it with a side of your choice or homemade bread.

Nutrition Information (Per 100g)

  • Calories: 152.39 kcal
  • Fat: 10.69 g
    • Saturated Fat: 2.53 g
  • Carbohydrates: 2.53 g
    • Sugars: 0.51 g
  • Protein: 10.07 g
  • Fiber: 0.73 g

Advice

Cut the chicken into four pieces following this procedure: 1. First, separate the thighs by cutting the skin between the thigh and breast with a knife or poultry shears. Locate the oval piece of meat near the backbone with the tip of the knife and cut it so it remains attached to the thigh. Firmly bend the thigh outward to dislocate the bone from the hip joint. Cut the thigh along with the hip portion of the meat, then turn the chicken and repeat the process for the other thigh. 2. Place the chicken on its back and make a cut in the meat right next to the breastbone. Then cut the breastbone with a knife or shears. Turn the chicken and cut the backbone with the ribs in one piece. Leave the wings attached to the breast. Cut the breast in half with a knife or shears.