Spice-roasted chicken with vegetables
Savor the flavors of our mouthwatering Spice-Roasted Chicken with Vegetables recipe! This delightful dish features a whole chicken marinated in a luscious blend of butter, spice mix, garlic, honey, and fresh orange juice. Roasted alongside red onion, zucchini, carrots, broccoli, and topped with crunchy hazelnuts, this meal offers a symphony of taste and texture perfect for any dinner table. Easy to prepare and irresistibly delicious, it's a surefire way to impress your family and friends!
- 11 May 2024
- Cook time 75 min
- Prep time 20 min
- 8 Servings
- 11 Ingredients
Spice-roasted chicken with vegetables is a delightful and wholesome dish that combines tender, juicy chicken with a medley of vibrant and varied vegetables. Perfect for family gatherings or a cozy meal at home, this recipe is both nutritious and full of flavor. The combination of spices, honey, and orange zest adds a unique touch that will have everyone coming back for seconds.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Ensure your chicken is clean and pat dry with paper towels.
In a small bowl, combine the melted butter, spice mix, minced garlic, honey, the zest and juice from the orange. Mix well until all ingredients are combined.
Rub the spice butter mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor.
In a large roasting pan, place the cut red onion wedges, zucchini slices, carrot sticks, and broccoli florets. Drizzle a little olive oil over the vegetables and season with salt and pepper. Toss to coat evenly.
Place the seasoned chicken on top of the vegetables in the roasting pan. This allows the chicken juices to flavor the vegetables as they cook.
Roast in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear when pierced. Stir the vegetables halfway through to ensure even cooking.
About 10 minutes before the chicken is done, sprinkle the roughly chopped hazelnuts over the vegetables. This will give them a lovely toasted flavor.
Once done, remove the roasting pan from the oven. Carefully transfer the chicken to a cutting board and let it rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it's moist and flavorful.
Carve the chicken and serve with the roasted vegetables and hazelnuts. Optionally, garnish with some fresh herbs like parsley or cilantro for added color and flavor.
Tips:
- Ensure the chicken is at room temperature before roasting to promote even cooking.
- Rub the spice mix evenly over the chicken for a well-distributed flavor.
- Use a meat thermometer to check the internal temperature of the chicken; it should read 165°F (75°C) when fully cooked.
- Baste the chicken with its own juices a couple of times during roasting to keep it moist.
- Cut the vegetables in similar sizes to ensure they cook evenly.
- Toast the hazelnuts lightly before adding them for an extra depth of flavor.
This spice-roasted chicken with vegetables is not only a feast for the palate but also for the eyes. The harmonious blend of flavors and the tenderness of the chicken make it a perfect dish for any occasion. Serve it hot, and enjoy the impressive combination of sweet, savory, and spicy elements that make this meal truly unforgettable.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 670kcal | 27% |
| Protein | |
| Protein 45g | 31% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 4.13g | 11% |
| Sugar 8g | 8% |
| Fat | |
| Fat 45g | 55% |
| Saturated 14g | 48% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 760ug | 84% |
| Choline 130mg | 23% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 13mg | 78% |
| Vitamin B6 0.73mg | 43% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.46ug | 19% |
| Vitamin C 50mg | 53% |
| Vitamin E 1.72mg | 11% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 3.25mg | 30% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 340mg | 28% |
| Potassium, K 850mg | 25% |
| Selenium, Se 40ug | 71% |
| Sodium, Na 200mg | 14% |
| Zinc, Zn 4.39mg | 40% |
| Water | |
| Water 240g | - |
| * 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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