High Protein Classic Roast Chicken Dinner

Elevate your family dinner with this mouthwatering High Protein Classic Roast Chicken Dinner, a wholesome twist on a timeless favorite. Featuring a golden, herb-infused whole chicken roasted to perfection atop a bed of tender carrots and red potatoes, this recipe is a satisfying centerpiece packed with protein and nutrients. Fresh rosemary, thyme, and a zesty lemon stuffing create an aromatic, flavorful roast, while a side of fluffy quinoa cooked in savory chicken stock adds an extra boost of protein and texture to the meal. With just 20 minutes of prep and simple, straightforward instructions, this dish is perfect for weeknights or special occasions alike. Serve this hearty, protein-rich meal to impress guests or nourish your loved ones, all while enjoying the balance of rustic comfort and nutritious ingredients.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the chicken inside and out under cold, running water and pat it dry with paper towels.

Step 3

Season the chicken generously with salt and black pepper both inside and out.

Step 4

Drizzle 1 tablespoon of olive oil over the chicken and rub it evenly across the skin.

Step 5

Cut the lemon into quarters. Place the lemon quarters, rosemary, thyme, and 4 garlic cloves inside the cavity of the chicken.

Step 6

Truss the chicken by tying the legs together with kitchen twine for even cooking.

Step 7

Cut the carrots and potatoes into evenly sized pieces and place them in the bottom of a roasting pan.

Step 8

Add the remaining 2 garlic cloves to the vegetables in the pan.

Step 9

Drizzle the remaining 2 tablespoons of olive oil over the vegetables, season with a pinch of salt and pepper, and mix to coat evenly.

Step 10

Place the trussed chicken on top of the vegetables.

Step 11

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.

Step 12

While the chicken is roasting, rinse the quinoa thoroughly under cold water.

Step 13

In a medium saucepan, combine the quinoa and chicken stock, bringing it to a boil.

Step 14

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.

Step 15

Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving.

Step 16

Serve the carved chicken with roasted vegetables and a scoop of quinoa, garnished if desired with extra fresh herbs.

Nutrition Facts

Serving size	(3374.1g)

Amount per serving	% Daily Value*
Calories	2007.4

Total Fat 73.8g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 144.7mg	0%
Sodium 6509.8mg	0%
Total Carbohydrate 255.5g	0%
Dietary Fiber 25.0g	0%
Total Sugars 26.1g
Protein 94.5g	0%

Vitamin D 0IU	0%
Calcium 339.4mg	0%
Iron 17.5mg	0%
Potassium 4453.0mg	0%

*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.

Source of Calories

Fat: 32.2%

Protein: 18.3%

Carbs: 49.5%