Rapid-Roasted Chicken and Vegetables
Minutes Prep time: 25
Minutes Total time: 105
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 105
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
6 carrots, peeled and cut into chunks
4 red potatoes, scrubbed and quartered
1 medium ear fresh sweet corn, husk removed, quartered
1 small onion, cut into wedges
2 tablespoons canola oil, divided
1-1/2 teaspoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
1 whole chicken, patted dry (1 chicken = about 3-1/2 pounds)
2 teaspoons smoked paprika
1 lime, cut in half
3 cloves garlic, each cut in half
1 sprig fresh rosemary
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 89 mg | 9% |
Carbohydrate | 44 g | 15% |
Cholesterol | 178 mg | 59% |
Total Fat | 37 g | 56% |
Iron | 5 mg | 27% |
Calories | 748 kcal | 37% |
Sodium | 950 mg | 40% |
Protein | 61 g | 121% |
Saturated Fat | 9 g | 44% |
Sugars | 6 g | 1% |
Vitamin C | 23 mg | 38% |
Preheat oven to 450°F. Spray 13x9-inch baking dish with cooking spray. Place carrots, potatoes, corn and onion in large bowl. Drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat. Place vegetables in baking dish.
Place chicken on vegetables; brush with remaining 1 tablespoon oil. Sprinkle with paprika and remaining salt and pepper. Squeeze lime juice over chicken and vegetables. Place lime halves, garlic and rosemary in chicken cavity.
Bake 50 to 55 minutes or until chicken is brown and thermometer inserted deep in thigh reaches 180°F. Let chicken stand 20 minutes before serving.
Smoked paprika can be found in the spice aisle of many supermarkets. The smoky flavor provides a delicious taste twist. Substitute regular paprika if smoked paprika is not available.
Rapid-Roasted Chicken and Vegetables