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EatSmarter exclusive recipe

Roasted Chicken and Root Vegetables

with Lentils
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Roasted Chicken and Root Vegetables

Roasted Chicken and Root Vegetables - Golden brown chicken from the oven, on a bed of sweet and sour vegetables

Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
672
calories
Calories
0
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Ingredients

for
4
servings
3
small Carrots (about 150 grams)
2
Parnsips (about 150 grams)
3
Onions (about 150 grams)
1
whole Chicken (about 1.5 kg)
freshly ground Pepper
2 tablespoons
2 tablespoons
1 ¼ pints
5 ounces
1 tablespoon
4 tablespoons
1 tablespoon
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Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve

Preparation steps

1.
Roasted Chicken and Root Vegetables preparation step 1

Peel the carrots and parsnips and cut into small cubes. Peel the onions and finely chop.

2.
Roasted Chicken and Root Vegetables preparation step 2

Rinse the chicken and pat dry. Season chicken inside and out with salt and pepper. Heat the oil in a roasting pan over medium-high heat and cook the chicken until golden brown on all sides.

3.
Roasted Chicken and Root Vegetables preparation step 3

Remove chicken from the roasting pan. Sauté diced vegetables over medium heat until softened, stirring frequently.

4.
Roasted Chicken and Root Vegetables preparation step 4

Add the tomato paste and cook briefly while stirring, then pour in 2/3 of the chicken stock and deglaze pan, stirring up browned bits from bottom of pan.

5.
Roasted Chicken and Root Vegetables preparation step 5

Return the chicken, breast side up, to the roasting pan. Roast in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F), on the 2nd rack from the bottom, until golden brown and cooked through, about 1 hour 20 minutes, basting frequently with broth. 

6.
Roasted Chicken and Root Vegetables preparation step 6

Meanwhile, sort the lentils, rinse and drain. Cover well with water and bring to a boil in a saucepan. Cook uncovered over medium heat until tender but not mushy, 15-20 minutes.

7.
Roasted Chicken and Root Vegetables preparation step 7

Drain lentils in a sieve, rinse with cold water and drain well.

8.
Roasted Chicken and Root Vegetables preparation step 8

After chicken has cooked for approximately 55 minutes, heat the honey in a small pan, then add the balsamic and red wine vinegars.

9.
Roasted Chicken and Root Vegetables preparation step 9

Pour in the remaining broth and the cooked lentils and mix well.

10.
Roasted Chicken and Root Vegetables preparation step 10

Transfer the honey-lentil mixture to the roasting pan and continue to cook until chicken is done (about 25 minutes more). 

11.
Roasted Chicken and Root Vegetables preparation step 11

Remove chicken from pan. Season the vegetables with salt and pepper. Serve chicken and vegetables.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie672 kcal(32 %)
Protein66 g(67 %)
Fat32 g(28 %)
Carbohydrates27 g(18 %)
Sugar added2 g(8 %)
Roughage8 g(27 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin30.5 mg(254 %)
Vitamin B₆1.8 mg(129 %)
Folate127 μg(42 %)
Pantothenic acid3.3 mg(55 %)
Biotin12.3 μg(27 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C18 mg(19 %)
Potassium1,355 mg(34 %)
Calcium118 mg(12 %)
Magnesium128 mg(43 %)
Iron6.3 mg(42 %)
Iodine36 μg(18 %)
Zinc4.6 mg(58 %)
Saturated fatty acids8.9 g
Uric acid445 mg
Cholesterol223 mg
Development of this recipe:
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