Roasted Chicken with Vegetables
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This is a snazzy, summery take on the classic roast chicken.
Ingredients
- 1 whole chicken cleaned
- 3 juicy oranges
- 1 juicy 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 cm cubes
- 20 small potatoes
- 4 Italian tomatoes cut in half
- 1 garlic cut in half
- 3 yellow carrots
- 3 fresh yellow beetroots
- 2 leeks
Nutritional information
Amount per serving
Protein (g)
39.4g
Energy (kJ)
3286kJ
Energy (kcal)
786kcal
Carbohydrate incl. fibre (g)
82.8g
Carbohydrate excl. fibre (g)
71.9g
Sugar (g)
24.3g
Fibre (g)
11.0g
Fat (g)
29.2g
Saturated fat (g)
8.2g
Unsaturated fat (g)
18.2g
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.