High Protein Classic Roast Chicken Dinner
Elevate your weeknight meals with this High Protein Classic Roast Chicken Dinner, a perfect blend of comfort and nutrition. This wholesome recipe features a golden, herb-infused whole roasted chicken paired with perfectly caramelized carrots and red potatoes, all roasted together for maximum flavor. A side of fluffy quinoa cooked in savory chicken stock rounds out this protein-packed meal, making it as balanced as it is delicious. With the aromatic hints of fresh rosemary, thyme, and garlic, this dish brings restaurant-quality elegance to your dining table in just over 90 minutes. It's hearty, satisfying, and ideal for serving a hungry crowd or meal-prepping for the week ahead. Perfect for anyone seeking a high-protein, family-friendly classic!
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 whole lemon
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 whole garlic cloves
- 4 large carrots
- 4 medium red potatoes
- 1 cup quinoa
- 2 cups chicken stock
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken inside and out under cold, running water and pat it dry with paper towels.
Season the chicken generously with salt and black pepper both inside and out.
Drizzle 1 tablespoon of olive oil over the chicken and rub it evenly across the skin.
Cut the lemon into quarters. Place the lemon quarters, rosemary, thyme, and 4 garlic cloves inside the cavity of the chicken.
Truss the chicken by tying the legs together with kitchen twine for even cooking.
Cut the carrots and potatoes into evenly sized pieces and place them in the bottom of a roasting pan.
Add the remaining 2 garlic cloves to the vegetables in the pan.
Drizzle the remaining 2 tablespoons of olive oil over the vegetables, season with a pinch of salt and pepper, and mix to coat evenly.
Place the trussed chicken on top of the vegetables.
Roast the chicken in the preheated oven for 1 to 1.5 hours, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C) in the thickest part of the thigh.
While the chicken is roasting, rinse the quinoa thoroughly under cold water.
In a medium saucepan, combine the quinoa and chicken stock, bringing it to a boil.
Reduce the heat to low, cover, and simmer for about 15 minutes, until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving.
Serve the carved chicken with roasted vegetables and a scoop of quinoa, garnished if desired with extra fresh herbs.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 6510 mg | 283% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 26.1 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4453 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
