HERB & LEMON ROASTED CHICKEN WITH VEGETABLES

Ingredients:

(makes 01 serving)

• 3g unsalted butter, softened 
• 3 garlic cloves, 1 minced
• ¼ tsp minced rosemary
• ¼ tsp minced thyme
• ½ tsp finely grated lemon zest
• Salt and freshly ground pepper
• 150g Chicken breast.
• 1 large onion, cut into 8 wedges
• 1 lemon, cut crosswise into 8 rounds
• 75ml cup chicken stock

Vegetables

• 1 tsp sesame
• 250g of mix vegetables of your choice (Pumpkin, Corn, Artichoke, zucchini, Carrot, Beans, Broccoli)
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper

Method:

• Preheat the oven to 180° for 10min.
•  Mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
• Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken, season with salt and pepper.
• Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and the vegetables. Season the vegetables well with salt and pepper and the red pepper flakes. Now sprinkle the sesame seeds on top and add the chicken stock to the tray as well. And roast in the oven for approximately 25-35min until the vegetables and the chicken is tender and soft.

Nutrition Facts:

• Calories: 444.2 Cal
• Protein: 40.4g
• Carbs: 49.9g
• Fat: 11.3g