Greek Roasted Chicken
Servings: 6 (4 ounces cooked chicken, 1¼ cups vegetables Per Serving)
Prep Time: 20
Cook Time: 60
|Serving Size 4 ounces cooked chicken, 1¼ cups vegetables|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 6g|| |
| ||Saturated Fat 1g|| |
|Cholesterol 80mg|| |
|Sodium 115mg|| |
|Total Carbohydrate 31g|| |
| ||Dietary Fiber 4g|| |
|Protein 29g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
In this Greek-inspired recipe, my dad roasts red potatoes, carrots and parsnips alongside chicken in our Chinese home in Seattle. He always serves it with a leafy green salad topped with feta, tomatoes and Kalamata olives.
Vegetable oil cooking spray
1 whole chicken, washed
6 red potatoes, scrubbed (peel on)
2 carrots, peeled and sliced in half lengthwise
2 parsnips, peeled and sliced in half lengthwise
1 tablespoon extra-virgin olive oil
2 tablespoons Greek seasoning
- Preheat oven to 400ºF. Coat the roasting pan with the cooking spray. Place the chicken in the pan.
- Toss the potatoes, carrots and parsnips with the olive oil, and then place them in the roasting pan around the chicken. Sprinkle the chicken and vegetables with Greek seasoning.
- Bake for 10 minutes and then lower the heat to 350ºF.
- Continue to bake until the chicken temperature is 165ºF (test with cooking thermometer near chicken thigh), approximately 45 minutes to 1 hour.
- Baste the chicken and vegetables at least twice with the cooking juices. Remove and discard the chicken skin. Serve hot.
To intensify the flavor, sprinkle 1 tablespoon of Greek seasoning inside the chicken.