Roasted Chicken with Vegetables

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This is a snazzy, summery take on the classic roast chicken.

Ingredients

  • For the Chicken: 1 whole chicken cleaned
  • juice 3 oranges
  • juice 1 lemon
  • 100 ml honey
  • 50 grams grated ginger
  • 20 grams curry powder
  • 200 grams onions grated
  • 250 grams dry white wine
  • 2 grams salt
  • black pepper
  • 6 shallots
  • 3 carrots cut in half
  • 1 fennel bulb cut into 4
  • 20 small potatoes
  • 4 Italian tomatoes cut in half
  • 1 garlic head cut in half
  • 3 yellow carrots
  • 3 fresh yellow beetroots
  • 2 leeks

Nutritional information

 

Amount per serving

Energy (kcal)

826kcal

Energy (kJ)

3450kJ

Protein (g)

41.2g

Carbohydrate incl. fibre (g)

95.6g

Carbohydrate excl. fibre (g)

79.8g

Sugar (g)

27.8g

Fibre (g)

15.8g

Fat (g)

29.7g

Saturated fat (g)

8.3g

Unsaturated fat (g)

18.4g

Monounsaturated fat (g)

11.9g

Polyunsaturated fat (g)

6.5g

Trans fat (g)

0.0g

Cholesterol (mg)

157mg

Sodium (mg)

367mg

Salt (g)

0.92g

Vitamin A (IU)

12819IU

Vitamin C (mg)

127.8mg

Calcium (mg)

198mg

Iron (mg)

7.78mg

Potassium (mg)

2387mg

Method

  • 1 For the chicken, mix together all ingredients apart from the bird itself, then in a baking tray, rub the chicken with the ingredients mix and close it with cling film. Leave it to marinade for 12 hours.
  • 2 Afterwards put the vegetables into the baking tray, pour olive oil, salt and pepper and put in the oven at 170 degrees closed with foil paper.
  • 3 Once the chicken is soft, remove the foil paper, pour the remaining sauce from the baking tray and cook it at 200 degrees until golden.
  • 4 Carve and serve with Hellmann's Real Mayonnaise for a creamy finish.