roast chicken with roasted vegetables
Here is a simple and delicious recipe for roast chicken with roasted vegetables.
Ingredients :
1 whole chicken (around 1.5 to 2 kg)
4 to 6 potatoes, cut into quarters
2 carrots, cut into thick rounds
1 onion, cut into quarters
2 cloves of garlic, minced
2 tablespoons of olive oil
Salt and pepper, to taste
Herbs of Provence (thyme, rosemary, oregano), to taste
Lemon juice (optional)
Instructions :
Preheat your oven to 200°C (thermostat 6-7).
Make sure the chicken is clean and dry. If necessary, remove excess fat and skin from around the chicken cavity.
In a large baking dish, place the potato wedges, carrot slices, onion wedges and minced garlic cloves. Drizzle with olive oil and season with salt, pepper and Provence herbs. Mix well to coat the vegetables.
Season the inside and outside of the chicken with salt, pepper and Provence herbs. If you want, you can also add a squeeze of lemon juice inside the chicken for more flavor.
Place the chicken on top of the vegetables in the baking dish, with the breast side up.
Place everything in the preheated oven and cook for about 1 1/2 to 2 hours, or until the chicken is nicely browned and the vegetables are tender, taking care to turn the vegetables halfway through cooking to uniform cooking.
Check the chicken for doneness by inserting a meat thermometer into the thickest part of the thigh. The temperature should reach at least 75°C for complete cooking.
Once cooked, remove the dish from the oven and let the chicken rest for a few minutes before cutting it into portions.
Serve the roast chicken with the roasted vegetables hot. You can also add a sauce of your choice, such as chicken gravy or cream and garlic sauce.
Quinoa Salad with Vegetables and Fruits
Ingredients :
Absolutely ! Here's a suggestion for a fresh, creative salad that combines interesting flavors and textures. This salad is light, healthy and full of bright colors!
Quinoa Salad with Vegetables and Fruits
Ingredients :
1 cup quinoa, rinsed
2 cups of water or vegetable broth
1 cucumber, diced
1 red pepper, diced
1 avocado, diced
1 mango, diced
1/4 cup fresh cilantro, chopped
Juice of 2 lemons
2 tablespoons of olive oil
Salt and pepper, to taste
Optional: sesame or sunflower seeds to garnish
Instructions :
In a saucepan, bring the water or vegetable stock to a boil. Add the rinsed quinoa, reduce the heat and simmer for about 15 minutes, or until the quinoa is tender and all the water is absorbed. Remove from heat and let cool.
Meanwhile, prepare the vegetables and fruits. Dice the cucumber, red pepper, avocado and mango. Chop the fresh cilantro.
In a large bowl, mix the cooked quinoa, diced cucumber, red pepper, avocado and mango, as well as the chopped cilantro.
In a small bowl, combine the lemon juice, olive oil, salt and pepper to make the vinaigrette. Pour the vinaigrette over the salad and mix well to coat all the ingredients.
Taste and adjust seasoning if necessary.
To serve, garnish the salad with sesame or sunflower seeds if desired, for an extra touch of crunch.
This salad can be served immediately or refrigerated for a few hours to allow the flavors to blend further.
This salad is perfect as a main course for a light lunch or as a side dish for a summer dinner. You can also add other vegetables or fruits depending on what you have on hand or your personal preferences. Enjoy your food ! If you have any questions or need more details, don't hesitate to ask.