Butter Roasted Chicken with Roasted Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Butter roasted chicken
- 1 chicken, about 3 pounds/1.2 kg
- Sprig fresh rosemary
- Sprig fresh thyme
- Few sprigs fresh tarragon
- Salt and freshly ground black pepper
- 1/4 cup/60 g butter
- Roasted vegetables
- 6 small potatoes, peeled and cut into grins
- 4 carrots, cut in half, then halved lengthwise
- 3 leeks, washed, trimmed and cut into logs
- 2 handfuls cherry tomatoes
- 3 tablespoons olive oil
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons butter
- 2 bay leaves
- Branch fresh rosemary, cut in 3
Instructions
- For the chicken: Heat the oven to 400 degrees F. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Set the chicken in a roasting pan on its left leg, and set the butter on top.
- Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear.
- For the vegetables: Heat the oven to 400 degrees F. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over top and tuck in the bay leaves and rosemary. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.
- For the plate: Combine some chicken and vegetables on a plate, enjoy!
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