Roast Chicken

Classic roast chicken served with a fresh spring vegetable fricassée of asparagus, peas, and marjoram.

High Protein Sunday Lunch Roast Chicken Spring Vegetables

Estimated Nutrition

Calories

784.6

kcal / serving

3138.2 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

57.6g

per serving

230.4 g total

Protein

58.8g

per serving

235.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

divided use

Meat

1.5

Chicken

whole

NutsSeeds

tbsp

Marjoram

chopped fresh

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Rapeseed Oil

for drizzling

Vegetables

piece

Onion

roughly chopped

piece

Carrot

roughly chopped

150

Asparagus

cut into 3cm pieces

100

Peas

fresh

piece

Shallot

finely sliced into rings

Method

Preheat the oven to 200°C.

Place chopped onions and carrots in a roasting tin and set the chicken on top.

Season with salt and pepper, drizzle with oil, and add 75ml of water to the tray.

Roast for 60 to 75 minutes until cooked through.

Remove the chicken from the oven and rest for 10 minutes under a cover.

Boil 37.5g of butter and 200ml of water in a saucepan.

Add asparagus, peas, shallot, and marjoram then simmer for 4 minutes.

Drain the vegetables and stir in the remaining 37.5g of butter.

Carve the meat and serve alongside the vegetable fricassée.