Greek Roasted Chicken and Vegetables Recipe

In this Greek-inspired recipe, red potatoes, carrots and parsnips are roasted alongside chicken with olive oil and Greek seasoning. For a side dish, serve 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

Before you begin: Wash your hands.

1. Preheat oven to 400ºF. Coat the roasting pan with cooking spray. Place chicken in the pan.
2. Toss potatoes, carrots and parsnips with olive oil, then place them in the roasting pan around the chicken. Sprinkle chicken and vegetables with Greek seasoning.
3. Bake for 10 minutes and then lower heat to 350ºF.
4. Continue to bake until the chicken's internal 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 Note

To intensify the flavor, sprinkle 1 tablespoon 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.