One-Pan Roasted Chicken and Vegetables
Ingredients
- 1 sweet onion, thinly sliced
- 4 stalks celery, cut into 2-inch pieces
- 1 (4-lb) whole chicken, backbone removed
- 4 Tbsp butter, softened
- 3 cloves garlic, minced
- 2 Tbsp chopped fresh tarragon (or use rosemary or thyme)
- 1¼ lb 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, on 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 ½ tsp each salt and pepper.
- Bake 30 minutes; add green beans, stirring gently.
- Bake 20 minutes or until a meat thermometer inserted into chicken reads at least 165°F.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
320
|
320
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 27 | 27 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 430 | 430 |
Low Calorie Meal Plan
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