Chicken with summer vegetables

Chicken with summer vegetables - A delicious and healthy recipe

Preparation time: 20 minutes
Baking time: 1 hour 20 minutes
Total time: 1 hour 40 minutes
Number of servings: 4

Welcome to the world of summer flavors! Today, I'll guide you step by step in preparing a succulent chicken, accompanied by a selection of fresh vegetables, that will bring to your table not only a tasty dish, but vibrant colors and a burst of flavors. This recipe is perfect for warm days when you want to enjoy the fruits of the season and impress your friends or family.

A brief history
This chicken and vegetable recipe is inspired by the culinary traditions of summer, when the abundance of fresh vegetables and flavorful herbs is at its peak. Prepared in the oven, this dish perfectly combines the flavor of the chicken with the sweetness of the vegetables, created by baking. It's a great choice for weekend meals or a relaxing family dinner.

Ingredients and their benefits
For a delicious dish, quality ingredients are essential. Here's what you need:

For the chicken:
- 1 chicken (approx. 900 gr) - Choose a quality chicken, preferably free-range, to enjoy a tastier and healthier meat.
- 2 tbsp olive oil - An essential ingredient, olive oil is rich in healthy fats and antioxidants.
- Grated zest and juice from 1 lemon - These add a fresh, citrusy taste, perfect for enhancing flavors.
- 1 tablespoon fresh basil leaves, chopped - Basil is a symbol of summer and adds a great aromatic touch.
- 1 tablespoon fresh thyme leaves, chopped - An herb with antiseptic properties and a strong flavor that goes perfectly with chicken.
- 1 tablespoon fresh parsley leaves, chopped - Parsley not only provides color, but also adds a touch of freshness.
- Sea salt to taste - A good quality salt will intensify all the flavors.

For the vegetables:
- 300 gr peas - High in protein and fiber, peas bring a pleasant texture and sweet taste.
- 450 gr zucchini, peeled and chopped - Zucchini is an excellent source of vitamins and minerals and low in calories.
- 1 red bell pepper, seeded and chopped - Adds a touch of sweetness and essential vitamins.
- 4 sprigs green onions, chopped - Green onions add subtle flavor and vibrant color.
- 2 cloves garlic, minced - Garlic brings not only flavor but also health benefits.
- 200 ml white wine - White wine will help intensify the flavors and create a delicious sauce.
- 2 tbsp balsamic vinegar - Balsamic vinegar adds a touch of acidity and sweetness.
- 1 teaspoon brown sugar - This will help caramelize the vegetables during cooking.
- Sea salt to taste - Like chicken, vegetables will need seasoning to bring out their flavor.

Step-by-step preparation

1. Preparing the oven
Start by preheating the oven to 190°C. This temperature will allow the chicken to cook evenly, becoming juicy and brown.

2. Mix the marinade
In a bowl, combine 2 tablespoons olive oil, the grated zest and juice of 1 lemon, the herbs (basil, thyme and parsley) and sea salt to taste. Mix all ingredients well to make a flavorful marinade.

3. Marinating the chicken
Baste the chicken generously with this mixture, making sure it gets into every nook and cranny. This step is essential to add flavor to the meat.

4. Initial cooking of the chicken
Place the chicken in a heatproof dish and bake for 20 minutes. This time will help seal in the juices in the meat.

5. Preparing the vegetables
In a saucepan, boil the peas in salted water for about 15 minutes until soft. Once cooked, drain the peas and set aside. In a large bowl, mix the boiled peas with the chopped zucchini, bell pepper, green onion and garlic. Season with salt to taste.

6. Making the sauce
In a separate bowl, combine 200 ml white wine, 2 tablespoons balsamic vinegar and 1 teaspoon brown sugar. Mix well until the sugar dissolves. This sauce will add a touch of depth to your vegetables.

7. Combining ingredients for baking
Remove the chicken from the oven and place on a plate. Add the vegetables to the dish you baked the chicken in. Pour the wine sauce and balsamic vinegar over the vegetables, tossing gently to coat evenly.

8. Final cooking
Place the chicken on top of the vegetables and bake for another 1 hour. The chicken will become brown and appetizing and the vegetables will soften and release their flavors.

9. Serving
Once the baking time is up, remove the dish from the oven. Allow to cool for a few minutes before serving. You can garnish it with a few fresh parsley or basil leaves for a more appealing look.

Serving suggestions
This summer vegetable chicken goes well with a fresh green salad or mashed potatoes. A bottle of dry white wine will also complement the meal perfectly. If you want a lighter version, you can opt for Greek yogurt with herbed herbs as a sauce.

Possible variations
Feel free to experiment! Replace the vegetables with seasonal ones you have on hand, such as aubergines or tomatoes. You can also add olives, potatoes or carrots to diversify the dish even more.

Frequently Asked Questions
1. Can I use boneless chicken?
Yes, you can also use boneless chicken, but the cooking time will be shorter, so be sure to check the internal temperature of the meat.

2. How can I store leftover chicken?
It is best to store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven or microwave.

3. Is this recipe diet-friendly?
Yes, chicken with vegetables is a healthy option, rich in protein and nutrients, and the vegetables provide extra vitamins and fiber.

Calories and nutritional benefits
This recipe has about 400-500 calories per serving, depending on the size of the chicken and the amount of oil used. The chicken provides quality protein, while the vegetables provide fiber and vitamins essential for a balanced diet.

Now that you have all the necessary information, I invite you to get cooking! This summer vegetable chicken recipe will turn any meal into a feast of taste and color. Don't forget to enjoy every step and share this delicacy with your loved ones. Bon appétit!

 Ingredients: For chicken1 chicken (about 900 gr)2 tablespoons olive oil peppergrated zest and juice of 1 lemon1 tablespoon fresh basil leaves, chopped1 tablespoon fresh thyme leaves, chopped1 tablespoon fresh parsley leaves, choppedsea salt For vegetables300 gr peas450 gr zucchini, peeled and chopped1 red bell pepper, seeded and chopped4 green onions, chopped2 cloves garlic, chopped200 ml white wine2 tablespoons balsamic vinegar1 teaspoon brown sugarsea salt