Roast Chicken with Root Vegetables
Recipes · Dinner · Recipe, Typed Supps
One tray, one oven, and the vegetables cooked in the chicken fat.
Allergens and patterns
None of the fourteen major allergens. Fits: Gluten-free.
Ingredients
- 6 thighs, skin on (600g) Chicken Thigh — Thighs stay moist where breast dries out, and the skin renders fat that cooks everything else on the tray.
- 3 potatoes, in chunks (400g) Potato — Parboil them for five minutes first and rough up the edges — that is what makes them crisp.
- 4 carrots, halved (250g) Carrots — They sweeten as they caramelise on the tray.
- halved (200g) Brussels Sprouts — Added for the last 20 minutes only, so they roast rather than disintegrate.
- 1 1/2 tbsp (20g) Olive Oil — Enough to start the vegetables before the chicken fat takes over.
Nutrition per serving
- Calories: 524.5 kcal
- Protein: 30.2g
- Carbohydrate: 27.9g
- of which sugars: 7.2g
- Fat: 30.7g
- of which saturated: 8.5g
- Fibre: 8.1g
- Sodium: 142.9mg
Method
- Heat the oven to 200C and parboil the potatoes for five minutes.
- Toss the potatoes and carrots in oil on a large tray and sit the chicken on top, skin up.
- Roast for 30 minutes, then add the sprouts and roast 20 more.
- Rest the chicken five minutes before serving.
Nutrients it supplies
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