Roasted Chicken & Veggies

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Fire up the oven. This easy one-pan dinner is coming your way!

Camille C.
Camille C.
1.3k

7 minutes

Prep time

30 minutes

Cook time

395 cal.

Per serving

Utensils

Oven, Baking dish, Colander, Knife

recipe

Step 1

Preheat the oven to 400°F.

Shallot

Step 2

Peel & cut the shallot into quarters.

Carrots (fresh)

Step 3

Peel & slice the carrot into rounds.

Leeks

Step 4

Chop off the ends of the leek, keeping only the white & light green section. Cut the leek into rings & rinse thoroughly in a colander.

Chicken leg (quarters)
Carrots (fresh)
Leeks
Shallot

Step 5

Add a drizzle of olive oil to a baking dish. Add the chicken, carrots, leek & shallots.

Butter (unsalted)
Thyme (dried)
Broth (chicken)

Step 6

Top with dabs of butter & a sprinkle of thyme. Pour in the stock. Season with salt & pepper. Bake for 15 min at 400°F.

Step 7

After 15 min, remove the dish from the oven. Stir the veggies. Baste the chicken with the pan juices. Return the pan to the oven for another 10-15 min, or until the chicken is cooked through. Serve & enjoy!

Nutrition facts

View nutritional information

Energy395 cal.
Fat27 g
Carbohydrates11 g
Protein27 g
Fiber4 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Roasted Chicken & Veggies" contains 395 Energy, 27 g of Fat, 11 g of Carbohydrates, 27 g of Protein, 4 g of Fiber.

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Roasted Chicken & Veggies
Easy