Chicken with spring vegetables
Treat yourself to a delightful and healthy meal with this Chicken with Spring Vegetables recipe. Succulent whole chicken is perfectly roasted with aromatic leeks, garlic, and zesty lemon, simmered in white wine and rich chicken gravy. Fresh cherry tomatoes and broad beans add a burst of flavor, while light sour cream and freshly chopped parsley bring it all together. Ready in just a few steps, it's the perfect dish for springtime gatherings or a wholesome family dinner.
- 19 May 2024
- Cook time 85 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Chicken with spring vegetables is a delightful and healthy dish that combines the succulent flavors of a roasted whole chicken with the fresh and vibrant notes of seasonal vegetables. This recipe not only caters to your taste buds but also ensures you are enjoying a nutritious meal. Perfect for a family dinner or a special gathering, this dish is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Rub the whole chicken with olive oil, ensuring it is evenly coated. Season with salt and pepper to taste.
- Place the chicken in a large roasting pan. Roast for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Remove the chicken from the oven and let it rest. Once cool, carve the chicken into serving pieces.
- In a large skillet, heat a bit more olive oil over medium heat.
- Add the sliced leek and minced garlic to the skillet. Sauté for about 5 minutes, or until they soften.
- Pour in the white wine, and with a wooden spoon, scrape any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until the wine reduces by half.
- Add the chicken gravy and lemon zest to the skillet. Continue to simmer for another 5 minutes until the sauce thickens slightly.
- Stir in the halved cherry tomatoes and blanched broad beans into the skillet.
- In a small bowl, mix the corn flour with a bit of water to create a slurry. Add this to the skillet and stir well to thicken the sauce further, about 2 minutes.
- Reduce the heat to low, and stir in the light sour cream until the sauce is creamy and well combined.
- Add the carved chicken pieces back into the skillet, turning to coat them thoroughly with the sauce and vegetables.
- Sprinkle with fresh parsley.
- Serve the chicken and spring vegetables hot, ideally with a side of crusty bread or a simple green salad for a complete meal.
Tips:
- Ensure your chicken is at room temperature before cooking to ensure even cooking.
- When zesting the lemon, avoid the white pith beneath as it can be bitter.
- You can substitute broad beans with peas if they are not available.
- Use a thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- If the sauce is too thick, add a little more white wine or chicken stock to reach the desired consistency.
- Garnish with fresh parsley just before serving to maintain its vibrant color and flavor.
Chicken with spring vegetables is a wholesome and delicious meal that brings the freshness of spring right to your table. The combination of tender chicken, fresh vegetables, and a tangy sauce creates a harmony of flavors that everyone will love. Serve it with a side of your favorite grain or bread to complete the meal. Enjoy the vibrant flavors and healthy goodness with your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 650 grams |
| Energy | |
| Calories 1220kcal | 49% |
| Protein | |
| Protein 90g | 63% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.13g | 11% |
| Sugar 6g | 6% |
| Fat | |
| Fat 80g | 93% |
| Saturated 22g | 75% |
| Cholesterol 310mg | - |
| Vitamins | |
| Vitamin A 470ug | 52% |
| Choline 240mg | 44% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.80mg | 61% |
| Vitamin B3 24mg | 151% |
| Vitamin B6 1.19mg | 70% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 1.04ug | 43% |
| Vitamin C 22mg | 24% |
| Vitamin E 1.97mg | 13% |
| Vitamin K 90ug | 73% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.49mg | 0% |
| Iron, Fe 7mg | 64% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 650mg | 52% |
| Potassium, K 1250mg | 37% |
| Selenium, Se 80ug | 144% |
| Sodium, Na 490mg | 32% |
| Zinc, Zn 9mg | 77% |
| Water | |
| Water 440g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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