Low-Sugar Roasted Chicken with Vegetables - Low Sugar
The Herb-Infused Roasted Chicken and Garden Vegetables is a delightful, low-sugar meal that captures the essence of wholesome, homemade cooking. This dish brings together a succulent roast chicken with a colorful medley of garden-fresh vegetables, all seasoned with aromatic herbs and spices. It's a comforting, nutritious dinner option that's perfect for any night of the week.
Ingrédients
- 1 medium chicken, whole
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 lemon, lemon, quartered
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the chicken under cold water and pat dry with paper towels.
- Rub the chicken with olive oil, then season inside and out with salt, black pepper, minced garlic, and fresh rosemary.
- Arrange the baby potatoes, carrots, bell peppers, and zucchini in a roasting pan.
- Sprinkle the thyme and oregano over the vegetables and drizzle with a little olive oil.
- Place the seasoned chicken on top of the vegetables and arrange the lemon quarters around the chicken.
- Roast in the preheated oven for about 90 minutes, or until the chicken is golden brown and juices run clear when pierced with a knife.
- Remove from the oven and let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables.
Nutrition (per 100g)
Serving: 100g | Calories: 500kcal | Carbohydrates: 30g | Protéines: 40g | Fat: 24g | Sucre: 6g
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