Roasted Chicken and Vegetables
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 40 mins
-
Servings
4 -6
-
Calories
539 kcal
-
Course
Main Course
-
Cuisine
Romanian
Roasted Chicken and Vegetables
Report
Tender oven-roasted chicken and vegetables like garlic, peppers, and carrots, a simple and delicious chicken recipe.
Share:
Ingredients
- 6 chicken legs
- 250 carrot 8.8 oz
- 2 bell pepper red
- 2 onion
- 8 garlic cloves
- 4 bay leaf
- 1 tablespoon savory dry
- 1 teaspoon vegetable stock powder or chicken stock powder, organic
- 2 tablespoons tomato paste
- 1 teaspoon salt fine sea salt
- black pepper freshly ground
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Halve the chicken legs at the joint and remove their skin. Place the chicken into a pot and cover it with water, just enough to cover the chicken, do not fill the pot. Chop the carrots into slices about ½ cm/ 0.2 inch and give them to the chicken as well. Bring to a boil and boil for 3 minutes. Remove from the heat.
- Take the chicken and the carrots out of the cooking liquid but reserve the liquid. Place the chicken parts and the carrots into a casserole dish.
- Slice the onions, bell peppers, and garlic. Add them to the casserole dish as well and arrange them between the chicken parts. Add the bay leaves as well.
- Take two large soup ladles from the chicken cooking liquid and place them into a small bowl. Stir in the dry savory, vegetable or chicken stock powder or cube, tomato paste, salt, and pepper. Pour this mixture into the casserole dish. Pour the oil over the chicken as well.
- Use the remaining poaching liquid for making a soup or a stew, for instance.
- Place the casserole dish into the hot oven and bake for about 1 hour and 10 minutes or until the chicken is cooked through and the vegetables are soft. Turn the chicken parts after 30 minutes and don't forget to baste the chicken with the cooking juices from the casserole dish a few times in between.
- Serve with mashed potatoes or white bread and white cabbage salad.
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
539kcal
(27%)
Carbohydrates
13g
(4%)
Protein
54g
(108%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
22g
(129%)
Cholesterol
282mg
(94%)
Sodium
699mg
(29%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 539kcal | 27% |
| Carbohydrates | 13g | 4% |
| Protein | 54g | 108% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 282mg | 94% |
| Sodium | 699mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
