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FrancesC
Roasted chicken with vegetables on the baking tray
Roasted chicken leg with pumpkin, cherry tomato, potato and basil
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Ingredients
Directions
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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.
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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.
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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.
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Serve with lemon quarters.
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Nutrition
530Calories
Sodium37% DV882mg
Fat35% DV23g
Protein62% DV31g
Carbs17% DV50g
Fiber44% DV11g
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