ROASTED CHICKEN, ALMOND MILK AND CARROT


  • Servings : 6
  • Preparation : 20 minutes
  • Cook time : 1 hour  40 minutes
  • Calories : 310 cal
  • Carbohydrate : 20 g
  • Lipid : 9 g
  • Fiber : 6 g
  • Protein : 36 g
Essayez cette recette de poulet rôti, boisson aux amandes et carottes. Un repas en toute simplicité, léger, simple à cuisiner et débordant de saveur.

Ingredients

  • 2.5 lb (1 kg) Nantes carrots, peeled
  • 1 onion, sliced
  • 375 ml (1 ½ cup) almond drink (or milk)
  • 250 ml (1 cup) low sodium chicken broth
  • 60 ml (1/4 cup) Dijon mustard
  • 10 ml (2 tsp) mustard powder
  • 5 ml (1 tsp) fennel seeds
  • 2 ml (1/2 tsp) maple syrup
  • 2 to 3 bay leaves
  • 3 sprigs of fresh sage
  • 15 ml (1 tbsp.) olive oil
  • 1 whole chicken (3 lb or 1.5 kg)
  • Salt and pepper to taste


Steps

1 - Preheat the oven to 200°C (400°F).


2 - In a deep baking dish, place the Nantes carrots and onion.


3 - In a bowl, mix the almond drink, chicken broth, Dijon mustard, powdered mustard, fennel seeds, maple syrup, bay leaves and 1 sprig of sage (keep the other 2 for serving). Set aside.


4 - Place the chicken in the baking dish, on top of the carrots and onion. Brush with olive oil. Season with salt and pepper to taste.


5 - Pour in the almond drink mixture around the chicken.


6 - Bake for 1 hour 30 minutes (or until it reaches an internal temperature of 82°C (180°F)). (Baste with liquid during cooking).


7 - Remove from the oven. Let rest for 10 minutes before serving.


8 - Add the remaining sage sprigs.


9 - Serve and enjoy!




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