<< recipes
Share
Roast Chicken & Root Vegetables
Public
Course: Main course
Preparation time: 0 minutes
Energy: 451 kcal / serving
Instructions
- 1. Preheat the oven to 375°F
- 2. Peel the carrots, parsnips, and potatoes
- 3. Cut them into large, even pieces
- 4. Place all the vegetables in a large dish
- 5. Add the oil, garlic, paprika, herbs, salt, and pepper
- 6. Mix well with your hands
- 7. Place the chicken on top of the vegetables
- 8. Bake for 45 to 50 minutes
- 9. At the halfway point (25 minutes), mix the vegetables and turn the chicken if necessary
- 10. It's ready when the vegetables are tender and the chicken is golden brown
Ingredients for servings
-
700 g of carrot -
4 parsnips -
1 purple carrot -
4 chicken thighs -
800 g of firm-fleshed potato -
4 tablespoon of olive oil -
2 garlic cloves -
2 teaspoon of sweet paprika -
1 tablespoon of dried thyme -
salt (according to taste) -
pepper (according to taste)
Rates
-
No reviews
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
-
Per serving% RDA
-
Energy value451 kcal23 %
-
Fat14,15 g20 %
-
of which saturated2,59 g13 %
-
Carbohydrates47,7 g18 %
-
of which sugar16,14 g18 %
-
Protein25,67 g51 %
-
Fibers13,74 g?
-
More data
* As an indication, before cooking, RDA of the EU.