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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.


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


  1. Preheat oven to 400ºF. Coat the roasting pan with the cooking spray. Place the chicken in the pan.
  2. 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.
  3. Bake for 10 minutes and then lower the heat to 350ºF.
  4. Continue to bake until the chicken temperature is 165ºF (test with cooking thermometer near chicken thigh), approximately 45 minutes to 1 hour.
  5. 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.
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About the author:

Naomi W Kakiuchi RD CD

Naomi Kakiuchi, RD CD




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