Allspice Roasted Chicken with Vegetables
Ingredients:
- 1 whole chicken (about 1.5 kg)
- 2 tablespoons of allspice
- 2 cups of mixed vegetables (carrots, bell peppers, and zucchini)
- 1 cup of chicken broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 lemon (juiced)
Method of making:
Preheat the oven to 200°C (400°F).
In a small bowl, mix together the allspice, olive oil, salt, pepper, and lemon juice to create a marinade.
Rub the marinade all over the chicken, ensuring it gets under the skin as well.
Place the marinated chicken in a pressure cooker and add the chicken broth. Cook on high pressure for 25 minutes.
While the chicken is cooking, chop the mixed vegetables into medium-sized pieces.
After 25 minutes, release the pressure, and put the chicken to a roasting pan.
Toss the vegetables in the remaining marinade and add them to the pan with the chicken.
Roast in the oven for 30 minutes or until the chicken is golden and the internal temperature reaches 75°C (165°F).
Serve the chicken with the roasted vegetables.
Macros:
Total Calories: 570kcal
Carbs: 15g
Proteins: 80g
Fats: 45g