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Roasted Chicken and Vegetables Tray

myvirginkitchen's picture
Barry makes a yummy meal from a Sainsburys recipe plan.
Ingredients
  Red onion 1 , sliced
  Carrots 5 , sliced
  Parsnips 5 , sliced
  Mixed herbs 1 Pinch
  Salt and pepper To Taste
  Chicken legs and thighs 1 Pound
  Canned chickpeas 1 Can (10 oz), drained
  Rice 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
Directions

GETTING READY
1. Preheat the oven to gas mark 5/ 375 degrees F.

MAKING
2. In a roasting pan, place chicken and vegetables.
3. Drizzle in olive oil and season with mixed herbs, salt and pepper. Nicely rub with hands.
4. Place in the oven and roast for 45 minutes.
5. Meanwhile in a saucepan, boil water and add in the rice. Cook for 20 minutes and then drain
6. After 40 minutes take out the roasting pan from the oven and add in the chickpeas. Roast for another 10 minutes.

SERVING
7. Serve roasted chicken along with rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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Average: 4.3 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 625 Calories from Fat 177

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 4.8 g23.9%

Trans Fat 0 g

Cholesterol 75 mg25%

Sodium 739.4 mg30.8%

Total Carbohydrates 86 g28.6%

Dietary Fiber 12.7 g50.7%

Sugars 12.1 g

Protein 25 g50.7%

Vitamin A 257.1% Vitamin C 54.2%

Calcium 11.3% Iron 18.4%

*Based on a 2000 Calorie diet

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