Roast Chicken and Vegetables

You are here: Home / Recipes / Roast Chicken and Vegetables

Roast Chicken and Vegetables

Roast Chicken and Vegetables

No ratings yet
Add to My Collection
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Detox, Paleo
Servings 4
Calories 519 kcal

Equipment

  • Large baking dish
  • Vegetable steamer or pot for boiling

Ingredients
  

  • 1 Whole Chicken size depends if you are cooking for other people, you will be having the left overs for lunch the next day
  • 1 lg sweet potato cut into large cubes
  • ½ butternut pumpkin cut into large cubes
  • 1 broccoli
  • 2 handfuls green beans

Instructions
 

  • Depending on the size of your chicken it will take varying time to cook. A rough guide is 40 minutes per Kg; the oven is set at 180 degrees C.
  • You can always use a knife to cut into the chicken to see if the juices run clear – this means the chicken is cooked. Keep the chicken carcass and use for future chicken stock.
  • Rinse the chicken thoroughly under cold water, pat dry. Then add a sprinkling of pink Himalayan sea salt and pepper to the skin, drizzle with olive oil. Pop into the oven.
  • Peel and cut the sweet potato and pumpkin into cubes. Place around the chicken in the pan, that way the chicken juices flavor them. You can add some olive oil, salt, pepper, garlic, turmeric, or whatever spices you like to flavor them. It will take a rough 45 minutes to cook, use a knife to prick them and see if they're soft in the middle.
  • Boil a pot of water, add the broccoli and green beans – cook for 5 minutes or until they become al dente. Alternately use a steamer and steam until al dente. Sprinkle with sea salt and serve when chicken is ready.

Nutrition

Calories: 519kcalCarbohydrates: 25gProtein: 42gFat: 29gSaturated Fat: 8gCholesterol: 143mgSodium: 190mgPotassium: 1276mgFiber: 7gSugar: 6gVitamin A: 11560IUVitamin C: 164mgCalcium: 156mgIron: 4mg
Keyword chicken, detox, main
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

0:00
0:00