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688 kcal
60 min.
Recipe for Roasted chicken with vegetables and millet in aromatic mustard-honey sauce
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Unlock Fitatu PremiumNaN g
688 kcal
1 kcal
688.1
38.0g
32.1g
62.8g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Chicken leg quarter meat and skin2× piece (320 g)
- Vegetable broth1× cup (240 g)
- Peppers capsicum red8× slice (120 g)
- Potato1× piece (90 g)
- Millet groats0.5× cup (90 g)
- Onion0.5× piece (60 g)
- Carrot1× piece (50 g)
- Honey1× tablespoon (25 g)
- Mustard, smooth2× teaspoon (20 g)
- Olive oil3× teaspoon (15 g)
- Garlic2× clove (10 g)
- Thyme, dried, ground2× teaspoon (6 g)
- Rosemary, dried2× teaspoon (6 g)
- Balsamic vinegar3 ml
- Salt2× pinch (1 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Roasted chicken with vegetables and millet in aromatic mustard-honey sauce
1. Preheat the oven to 200°C.
2. Prepare the sauce. In a bowl, mix the mustard, honey, balsamic vinegar, olive oil, thyme, rosemary, salt, and pepper.
3. Rub the chicken thighs with half of the prepared sauce. Let them rest for 10 minutes to absorb the flavors.
4. Chop the vegetables. Cut the carrot into thick sticks, the onion and potatoes into quarters, and the bell pepper into large cubes. Peel the garlic and leave it whole. Toss the vegetables in the remaining sauce.
5. Place the chicken thighs on a large baking tray lined with parchment paper and arrange the vegetables around them.
6. Roast for about 40–45 minutes, until the chicken is golden and crispy, and the vegetables are soft and slightly browned.
7. Meanwhile, rinse the millet under running water to remove bitterness. In a saucepan, bring the broth to a boil, add the millet, and cook on low heat covered for about 15 minutes, until the liquid is absorbed and the millet is soft.
8. Serve a portion of millet on a plate, topped with a chicken thigh and roasted vegetables.
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