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Roast Chicken and Veggies

Roast Chicken and Veggies

Nutrition Facts
  • cal. (kcal) 404
Roast Chicken and Veggies
  • Makes: 4 servings
  • Prep: 15 mins
  • Roast: 1 hr 10 mins at 400°F
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  • 1 lemon
  • 1 whole chicken (about 3-1/4 pounds)
  • 2 cloves garlic, minced
  • 6 sprigs fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil
  • 12 ounces baby potatoes, quartered
  • 1 pound asparagus, ends trimmed and cut into 2-inch lengths
  • 3 leeks, cleaned and sliced


  1. Heat oven to 400 degree F.
  2. Grate lemon peel and set zest aside; cut lemon into quarters. Separate skin from breasts of chicken. Under skin, spread lemon zest, garlic and two of the tarragon sprigs. Season outside and cavity of chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place lemon quarters and remaining 4 tarragon sprigs in cavity. Place chicken in center of a large roasting pan. Roast on lower shelf at 400 degree F for 30 minutes.
  3. Toss potatoes, 1 teaspoon of the olive oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in a medium-size bowl. Coat second large roasting pan with nonstick spray; add potatoes. After chicken has roasted for 30 minutes, add potatoes to top shelf; roast both 15 minutes longer.
  4. Combine asparagus, leeks, remaining 1 teaspoon oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a medium-size bowl; toss to coat.
  5. After potatoes have roasted for 15 minutes, add asparagus mixture to pan; roast chicken and vegetables 25 minutes longer, stirring once. Chicken is done when internal temperature measures 165 degree F on an instant-read thermometer inserted in the thigh meat.
  6. Let rest 10 minutes before carving. Remove and discard skin before serving.

Nutrition Information for Roast Chicken and Veggies

Servings Per Recipe: 4
PER SERVING: 404 cal., 13 g total fat (3 g sat. fat), 117 mg chol., 708 mg sodium, 28 g carb. (5 g fiber), 45 g pro.

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