Ingredients
Utensils
Oven, Baking dish
recipe
Step 1
Preheat the oven to 200°C Prepare the stock: add 15 cl of water per person with the stock cube to a pot and bring to a boil.
Step 2
Peel and cut the shallot and cut it in half lengthwise.
Step 3
Wash, peel and cut the carrot into slices.
Step 4
Cut the ends off of the leek*, keeping only the white part. Cut into slices and rinse thoroughly in a strainer. *Check out our tips for this step
Step 5
Add a drizzle of olive oil to a baking dish. Add the chicken, the carrots, leeks and shallots.
Step 6
Add butter and sprinkle with thyme. Cover with the broth and season with salt & pepper. Bake for 25 minutes at 200°C.
Step 7
After 25 minutes, remove the dish from the oven, mix the vegetables and spoon the broth on top of the chicken. Continue cooking for another 35 minutes, or until the chicken is cooked throughout. Serve and enjoy!
For a zero-waste dish, use the discarded leek stalks to make soup ! Rinse well & remove all damaged, dry & yellow parts before adding to your pot with the ingredients of your choosing.
- Camille U, Diététicienne
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 410 cal. |
| Fat | 24 g |
| Carbohydrates | 19 g |
| Protein | 28 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "1-Pan Chicken, Leeks & Carrots with Thyme" contains 410 Energy, 24 g of Fat, 19 g of Carbohydrates, 28 g of Protein, 7 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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