Roasted Chicken and Vegetables

Serving Size
4 oz chicken; 1 to 1 1/2 cups vegetables
Prep Time
15 minutes
Cook Time
60 minutes
Roasted chicken dinner

Nutrition Information

Calories 480
Fat 12 g
Saturated fat 3 g
Carbs 48 g
Fiber 10 g
Protein 36 g
Sodium 440 mg
Health Benefit

Add veggies and use herbs, not fat, for healthier comfort food

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  1. Heat oven to 450°F. Pat chicken dry with paper towels. Rub skin with 1 tsp. olive oil. Season inside and out with salt and pepper. Set on rack in roasting pan. Place lemon and rosemary in cavity. Pour broth into pan. Roast chicken 30 minutes.
  2. In large bowl, toss carrots, potatoes, turnips, and onion with 3 tsp. olive oil and sprinkle with salt and pepper. Arrange vegetables around chicken in pan.
  3. Roast chicken and vegetables until chicken is done and vegetables are tender, about 30 minutes more. Chicken is done when juices run clear and a meat thermometer inserted in thickest part of thigh reads at least 165°F. (If vegetables are not tender enough when pierced with a fork, remove chicken to a cutting board to rest and return vegetables to oven for about 10 minutes more, if necessary). 
  4. Remove lemon and rosemary from chicken before carving.