Ingredients:
- 1 whole chicken (1.5kg)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 lemon (sliced)
- 2 cups mixed vegetables (carrots, peas, and potatoes)
- 1 cup chicken broth
Kitchen Tools Needed:
- Oven
- Pressure Cooker
Instructions:
- Preheat the oven to 200°C (400°F).
- In a bowl, mix olive oil, salt, black pepper, dried thyme, and garlic powder to create a marinade.
- Rub the marinade all over the chicken, including under the skin. Place lemon slices inside the cavity of the chicken.
- Place the chicken in the oven and roast for 60 minutes or until the internal temperature reaches 75°C (165°F).
- While the chicken is roasting, prepare the mixed vegetables. Place them in the pressure cooker with chicken broth. Cook on high pressure for 10 minutes.
- Once the chicken is done, let it rest for 10 minutes before carving. Serve the roasted chicken alongside the pressure-cooked veggies.
Macros:
- Total Calories: 720kcal
- Carbs: 30g
- Proteins: 90g
- Fats: 45g
Tags:
Healthy