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Ingredients
Make sure you have...
Utensils
Oven and Baking dish.
Recipe
Step 1
Préchauffez le four à 200°C. Épluchez et coupez les échalotes en deux dans le sens de la longueur.
Step 2
Épluchez puis coupez les carottes en rondelles.
Step 3
Coupez les extrémités du poireau puis coupez-le en rondelles. Placez-le dans une passoire et rincez abondamment pour retirer les impuretés.
Step 4
Huilez une plaque puis ajoutez les cuisses de poulet, les poireaux, les carottes, le thym et les échalotes. Salez et poivrez.
Step 5
Versez le bouillon réhydraté dans 150 ml d'eau chaude par personne et ajoutez quelques noisettes de beurre sur le poulet. Enfournez 40 à 45 minutes à 200°C.
Step 6
Une fois le poulet et les légumes bien dorés, sortez-les du four. Servez-les dans une assiette et re-assaisonnez selon vos goûts. C'est prêt !
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, Nutritionist
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 629 cal. |
| Fat | 39 g |
| Carbohydrates | 19 g |
| Protein | 47 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 "One Pan Chicken, Leeks & Carrots with Thyme" contains: 629 Energy ; 39 g of Fat ; 19 g of Carbohydrates ; 47 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 Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. 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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