Vegetables Grilled Chicken Recipe

 

Rather than a traditional menu of roast chicken with three types of vegetables, try the grilled chicken dish with five kinds of vegetables, nutritional content and more color.

Vegetables Grilled Chicken Ingredients:

• 1.4 kg chicken
• 1 lemon, halved
• 6 cloves garlic, not peeled
• 6 bunch thyme leaves
• 400 g sweet potatoes, cut into pieces 5 cm
• 2 carrots, peeled, cut into 5 cm
• 2 tablespoons all-purpose flour
• 1 tablespoon Dijon mustard
• 375 ml low-salt chicken broth
• 4 corncobs, clean
• 400 g broccoli, in florets
• 2 pieces of zucchini, cut into 3cm
• Olive oil

Vegetables Grilled Chicken Directions:

1. Preheat oven to 200 degrees C.
2. Season the chicken, place the lemon wedges in cavity of chicken. Bend its wings, pinned on the back. Tie the chicken legs using ropes or metal skewers.
3. Place chicken in baking pan, stacking garlic, thyme, sweet potatoes, and carrots in circumference.
4. Brush the chicken and vegetables with oil, bake until chicken is tender and the broth clear. Turn the vegetables after 30 minutes.
5. Move into a separate dish, except the garlic, cover. In a saucepan of boiling water, boiled corn. Steam the broccoli and zucchini until soft.
6. Discard the fat from pan roast. Peel the garlic, mash in the pan. Heat the pan, put flour, and cook on medium heat, stirring until golden colored.
7. Remove, and then add mustard and broth. Heat and stirring until sauce boils and thickens.
8. Cut the chicken and serve without the skin – there is a section that most fats – with sauce, grilled vegetables, corn, broccoli, and zucchini.

 

Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Number of Servings: 4-6

The amount of nutrients per serving: Energy 2458 kJ (587 Cal); Fat 18g; Saturated Fat 4.7 g Protein 61.2 g Carbohydrate 38.8 g fiber 11.2 g; Cholesterol 188mg

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