Description
A simple and healthy meal featuring roasted chicken and steamed vegetables.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 carrots, peeled and sliced
- 2 cups broccoli florets
- 1 zucchini, sliced
Instructions
- Preheat your oven to 425°F (220°C).
- Rub the chicken with olive oil, salt, and pepper. Place it in a roasting pan.
- Roast the chicken in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
- While the chicken is roasting, prepare a steamer with water and bring it to a boil.
- Add the carrots, broccoli, and zucchini to the steamer basket and steam for 10-15 minutes until tender.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve the sliced chicken with the steamed vegetables on the side.
Notes
For extra flavor, add herbs like rosemary or thyme to the chicken before roasting. Ensure vegetables are not overcooked to retain nutrients.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Method: Main
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 35g