One-Pan Roasted Chicken and Vegetables
Quick Artisan SaladIngredients
- 1 sweet onion, thinly sliced
- 4 stalks celery, cut into 2-inch pieces
- 1 (4-lb) whole chicken, backbone removed
- 6 Tbsp butter, softened
- 3 cloves garlic, minced
- 2 Tbsp chopped fresh tarragon
- 1 (20-oz) bag small red potatoes, halved
- 6 carrots, cut into 1-inch pieces
- 1 (12-oz) pkg green beans, trimmed and halved
Instructions
- Preheat oven to 450°F.
- Line a large rimmed baking sheet with parchment paper; place onion and celery in center of pan.
- Place chicken, breast side up, over onions.
- Press down on breast to flatten chicken; tuck wings under.
- Stir together butter, garlic and tarragon in a small bowl.
- Loosen skin from chicken; rub half of mixture under skin.
- Arrange potatoes and carrots around chicken.
- Melt remaining butter mixture, and drizzle over vegetables; toss to coat.
- Season vegetables and chicken with salt and pepper.
- Bake 30 minutes; add green beans to vegetable mixture, stirring gently.
- Bake 20 minutes longer or until chicken reaches 165°F.
Side Dish Ingredients
- 1 (21-oz) pkg Artisan lettuce, chopped
- 2 tomatoes, chopped
- ½ cup Italian salad dressing
Side Dish Instructions
- Toss together lettuce, tomatoes, and dressing just before serving.
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