One-Pan Roasted Chicken and Vegetables

Quick Artisan Salad
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Ingredients

  • 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

  1. Preheat oven to 450°F.
  2. Line a large rimmed baking sheet with parchment paper; place onion and celery in center of pan.
  3. Place chicken, breast side up, over onions.
  4. Press down on breast to flatten chicken; tuck wings under.
  5. Stir together butter, garlic and tarragon in a small bowl.
  6. Loosen skin from chicken; rub half of mixture under skin.
  7. Arrange potatoes and carrots around chicken.
  8. Melt remaining butter mixture, and drizzle over vegetables; toss to coat.
  9. Season vegetables and chicken with salt and pepper.
  10. Bake 30 minutes; add green beans to vegetable mixture, stirring gently.
  11. 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

  1. Toss together lettuce, tomatoes, and dressing just before serving.

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