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Roast Chicken with Vegetables and Mashed Potatoes
Roast Chicken with Vegetables and Mashed Potatoes

Roast Chicken with Vegetables and Mashed Potatoes
A hearty and traditional English dinner featuring roast chicken, seasonal vegetables, and creamy mashed potatoes.
Roast Chicken with Vegetables and Mashed Potatoes

To provide a balanced meal rich in protein and carbohydrates, supporting muscle recovery and energy replenishment after cycle training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 200
    g
     carrot
  • 150
    g
     broccoli
  • 300
    g
     potato
  • 2
    tbsp
     butter
  • 100
    ml
     milk
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Roast Chicken with Vegetables and Mashed Potatoes
Instructions:
  1. Preheat the oven to 200°C.
  2. Rub the chicken breasts with olive oil, minced garlic, rosemary, salt, and pepper.
  3. Place the chicken in a roasting pan and surround with chopped carrots and broccoli.
  4. Roast in the oven for about 25-30 minutes until the chicken is cooked through.
  5. Meanwhile, peel and chop the potatoes. Boil them in salted water until tender.
  6. Drain the potatoes and mash them with butter and milk until smooth.
  7. Serve the roasted chicken with vegetables and a side of mashed potatoes.
Nutrition Per Serving 1000 g Per 100g
Energy 1600 kcal 160 kcal
Protein 120 g 12.0 g
Fibre 20 g 2.0 g
Salt 2 g 0.2 g
Sugar 10 g 1.0 g
Carbohydrates 180 g 18.0 g
Fat 70 g 7.0 g
  • 2
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 200
    g
     carrot
  • 150
    g
     broccoli
  • 300
    g
     potato
  • 2
    tbsp
     butter
  • 100
    ml
     milk
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rub the chicken breasts with olive oil, minced garlic, rosemary, salt, and pepper.

Place the chicken in a roasting pan and surround with chopped carrots and broccoli.

Roast in the oven for about 25-30 minutes until the chicken is cooked through.

Meanwhile, peel and chop the potatoes. Boil them in salted water until tender.

Drain the potatoes and mash them with butter and milk until smooth.

Serve the roasted chicken with vegetables and a side of mashed potatoes.

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