australian

Saltbush Roast Chicken with Roasted Carrots and Pan Jus

Name: Saltbush Roast Chicken with Roasted Carrots and Pan Jus
Yield: 1 serving
Cuisine: australian
Ingredients: 290 g chicken thigh, bone-in skin-on; 290 g carrots, cut into batons; 100 g brown onion, wedged; 13 g olive oil; 1 g saltbush, dried and crushed; 7 g garlic, crushed; 134 g chicken stock; 1 g black pepper, ground

This roasted dish pairs chicken thigh, bone-in skin-on with carrots, cut into batons, saltbush, dried and crushed and chicken stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Low carb High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

64 g Protein

41 g Carbohydrates

25 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

290g chicken thigh, bone-in skin-on 351 kcal
290g carrots, cut into batons 119 kcal
100g brown onion, wedged 40 kcal
13g olive oil 115 kcal
1g saltbush, dried and crushed 0 kcal
7g garlic, crushed 10 kcal
134g chicken stock 8 kcal
1g black pepper, ground 3 kcal

Cooking instructions

olive oilsaltbushgarlicblack pepper
Heat oven to 210 C. Pat chicken dry and rub with olive oil, saltbush, pepper, and crushed garlic.
carrotsbrown onion
Toss carrots and onion with a little salt and place on a small roasting tray. Nestle chicken on top.
carrots
Roast 25-30 minutes, turning carrots once, until chicken is cooked through and carrots are tender.
Remove chicken and vegetables to a plate to rest 5 minutes. Place the tray on the stove over medium heat.
chicken stock
Add stock and scrape up browned bits to make a quick pan jus; simmer 2-3 minutes to reduce slightly.
carrotsbrown onion
Serve chicken with roasted carrots and onion, spooning pan jus over the top.