Skip to main content Search

Roasted Chicken with Vegetables
4.5 2 ratings
Prep. 15 min
Total 1 h 45 min
6 portions
Sign up for free

Ingredients

  • olive oil plus 1 tbsp to grease and 1 tsp to drizzle
    1 oz
  • salt divided
    2 tsp
  • herbes de Provence divided
    3 tbsp
  • lemon juice
    ½ oz
  • whole chicken cleaned (approx. 3.5-4.5 lbs)
    1
  • water
    14 oz
  • apple cider
    3 ½ oz
  • Yukon gold potatoes skin on, cleaned, sliced (½ in.)
    12 oz
  • sweet potatoes peeled, sliced (½ in.)
    10 oz
  • carrots sliced on the bias
    7 oz
  • acorn squash peeled, diced (½ in.)
    7 oz
  • zucchini skin on, sliced (½ in.)
    10 oz
  • red onions sliced
    7 oz
  • red bell peppers julienned (¼ in.)
    7 oz
  • ground black pepper
    1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 1201 mg
Protein 47.3 g
Calories 3170.2 kJ / 757.7 kcal
Fat 42.4 g
Fibre 7.9 g
Saturated Fat 10.9 g
Carbohydrates 46.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

There is Always Room at Our Table 26 Recipes
United States
TM7™ Manifesto 200 Recipes
United States

You might also like...

Chicken Meatballs in Marinara Sauce

4.5(11)

30h

Mushroom Herb Parboiled Rice

4.8(22)

1h

Steamed Salmon and Veggies with Yellow Rice

3.8(14)

35min

Steamed Peppers

5.0(3)

25min

Turkey and Corn Soup

4.7(87)

1h 5min

Pear and Cucumber Smoothie

4.8(5)

10min

Steamed Cod, Rice and Spinach in Lemon Sauce

4.1(17)

30min

Steamed Cod Over Greens

4.4(48)

40min

Green Asparagus Soup with Spicy Pine Nuts

4.8(40)

1h 10min

Sea Bass with Miso Butter, Mashed Potatoes and Beans

4.6(39)

50min

Butternut Squash Ravioli Soup

4.3(46)

35min

Roast Potatoes (Betty)

4.8(68)

1h 15min