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Lemon roast chicken with root vegetables

Cut all the vegetables the same size: that, not the temperature, is what makes them cook together.

Hot dish · 4 servings · Prep time 55 min

Per serving

Calories504kcal
Protein36g
Carbs41g
Fat21g

Ingredients

  • 700 gChicken thigh
  • 400 gParsnips
  • 400 gCarrots
  • 400 gPotatoes
  • 1 pieceLemons
  • 4 pieceGarlic
  • 20 mlOlive oil

Method

  1. Heat the oven to 200 °C. Cut the parsnips, carrots and potatoes into sticks of equal size.
  2. Toss with half the oil, the unpeeled garlic cloves and salt, and spread in a large dish.
  3. Lay the chicken thighs on top, drizzle with the remaining oil and the lemon juice, and tuck the squeezed lemon halves into the dish.
  4. Roast for 45 minutes, basting once halfway with the pan juices.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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