Greek Roasted Chicken and Vegetables Recipe

Greek Roasted Chicken and Vegetables Recipe

Rebecca Clyde MS, RDN, CD

In this Greek-inspired recipe, red potatoes, carrots and parsnips are roasted alongside chicken with olive oil and Greek seasoning. Serve alongside a leafy green salad topped with feta, tomatoes and Kalamata olives.

Ingredients

Vegetable oil cooking spray
1 whole chicken 
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

  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.

To intensify the flavor, sprinkle 1 tablespoon of Greek seasoning inside the chicken.

Nutritional Information

Serving size: 4 ounces cooked chicken, 1¼ cups vegetables
Serves 6

Calories: 300; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 80mg; Sodium: 115mg; Total Carbohydrate: 31g; Dietary Fiber: 4g; Protein: 29g.