Greek Roasted Chicken
by Naomi Kakiuchi, RD CD
Servings: 6 (4 ounces cooked chicken, 1¼ cups vegetables Per Serving)
Prep Time: 20
Cook Time: 60
| Nutrition Facts |
| Serving Size 4 ounces cooked chicken, 1¼ cups vegetables |
| | | | |
| Amount per serving |
| Calories 300 | |
| % 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.
Ingredients
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
Directions
- 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.
Cooking Tip
To intensify the flavor, sprinkle 1 tablespoon of Greek seasoning inside the chicken.