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
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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