Roasted Chicken with Pumpkin and Potatoes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
483
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 483 kcal | (23 %) | ||
| Protein | 27.3 g | (28 %) | ||
| Fat | 29.3 g | (25 %) | ||
| Carbohydrates | 30 g | (20 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams small, waxy potatoes
- salt
- 1 chicken (about 900 grams)
- freshly ground pepper
- 1 lemons (juiced)
- 4 Tbsps clarified butter
- 1 small sprig rosemary
- 600 grams Pumpkin
- 4 Red onions
- 2 Tbsps vegetable oil
- 100 milliliters Vegetable broth (prepared)
- 1 garlic clove
- cayenne pepper
Preparation steps
1.
Peel, rinse and cook potatoes for 15 minutes in salted, then drain.
2.
Rinse chicken and pat dry. Rub with lemon juice and season with salt and pepper. Heat clarified butter and fry chicken on all sides. Put chicken in a casserole dish, add potatoes and sprinkle with rosemary. Roast in a preheated oven at 200°C (approximately 400°F) for 35–40 minutes, midway pouring some water into dish.
3.
Chop pumpkin. Peel onions and cut into rings. Heat oil and sauté onions. Add pumpkin and pour in broth. Add rest of lemon juice. Peel garlic, squeeze through a press and add. Season with salt and pepper. Cover and cook for 15–20 minutes.
4.
Mix meat juices as desired into vegetables. Cut chicken into portions and serve with vegetables and potatoes.
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