Filter
Reset
Sort ByRelevance
FrancesC
Roasted chicken with vegetables on the baking tray
Roasted chicken leg with pumpkin, cherry tomato, potato and basil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat over for at 180 ºC. Clean potatoes and cut into quarters in length. Clean pumpkin and cut into pieces. Cut onion into quarters. Pel garlic. Squeeze out 1 lemon.
-
Mix potato, pumpkin, onion, garlic and chicken in bowl with olive oil, pepper, salt and lemon juice. Place on baking tray and arrange chicken bolts in between and roast for approx. 30 minutes. Take baking sheet from oven.
-
Scoop vegetables, distribute to them. Leave for 30 minutes until chicken is cooked. Cut lemon into quarters. Pick small stalks of basil and tear leaves small. Divide chicken and vegetables over four plates, sprinkle with basil.
-
Serve with lemon quarters.
-
40 minMain dishshallots, herbal stock, olive oil, risotto rice, dry white wine, saffron, Cantharellus cibarius or chestnut mushrooms, peeled walnuts, (freshly ground sea) salt, (freshly ground) black pepper, mascarpone, Parmesan cheese,saffron risotto with chanterelles
-
50 minMain dishpeanut oil, fresh Italian stir-fry vegetables, dried thyme, medium sized egg, creme fraiche, smoked ham, grated mature cheese, roll fresh puff pastry,savory ham cheesecake
-
30 minMain dishpandan rice, potato, steak, rice oil, shallot, garlic, fresh ginger, massaman curry paste, coconut milk, cinnamon stick, fish sauce, granulated sugar,beef curry massaman
-
30 minMain dishfennel, garlic, cod fillet, curl parsley4, olive oil,packages of cod and parsley
Nutrition
530Calories
Sodium37% DV882mg
Fat35% DV23g
Protein62% DV31g
Carbs17% DV50g
Fiber44% DV11g
Loved it