Roast Chicken and Vegetables
Translated from French, the language of the video.
@alenakhmil cooked this in a TikTok video, in French. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by roux julien on SeeMeCook
Chicken thighs and vegetables baked in the oven with a fragrant marinade of rosemary, garlic, lemon, and honey. Baking covered and then uncovered helps cook the dish through before browning the top.
- Time
- 75 minutes
- Cuisine
- European
Ingredients
Ingrédients
- 600 g
- 100 g
- 185 g
Marinade
- 70 g
- 15 g
- 2 g
- 6 g
- 45 g
- 20 g
Weights are estimates. Together, the ingredients weigh about 1.34 kg before cooking, which is about 335 g per serving.
Steps
Preheat the oven to 180 °C (350 °F), using the top-and-bottom heat setting with convection.
Prepare the potatoes, shallots, and carrots, then arrange them in an ovenproof dish with the chicken thighs. The source does not specify how the vegetables should be cut.
Prepare the marinade by mixing the olive oil, mustard, rosemary, garlic, lemon juice, and honey.
Season with salt and pepper, then spread the marinade over the chicken and vegetables.
Cover the dish with parchment paper and bake for 40 minutes.
Remove the parchment paper and continue baking for 20 minutes at 180 °C (350 °F).
Notes
The source specifies 180 °C and 40 minutes of covered baking, followed by 20 minutes uncovered. It does not specify how to cut the vegetables or exactly how to mix the dish before baking.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 583
- Protein
- 29 g
- Carbs
- 27 g
- Fat
- 40 g
- Fiber
- 4 g
Where the calories come from
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