Roasted Whole Chicken with Veggies

Servings: 4-6 | Prep: 10 min | Cook: 1 hour & 15 min

INGREDIENTS:

  • 1 chicken (3-4 lbs)

  • 1 cup yellow onion (sliced thin)

  • 4 whole carrots (cut into 1 inch pieces)

  • 3 tbsp. olive oil

  • 1/2 tbsp. LaBonne’s italian seasoning

  • 1/2 tbsp. paprika

  • Salt & pepper (to taste)

PREPARATION:

  1. Preheat oven to 450 F

  2. Wash and chop the onion and carrots

  3. In a large ziplock, combine vegetables, 2 tbsp. olive oil, paprika, salt, and pepper.

  4. Shake and dump veggies on a shallow 9x13 pan

  5. Rub outside of chicken with 1 tbsp. olive oil. Season chicken with salt, pepper, and 1/2 tbsp. LaBonne’s Italian seasoning.

  6. Place the chicken breast side up on the vegetables. Place in the over and cook for 10 minutes.

  7. Reduce heat to 350 F, and bake an additional 70-75 min (or until internal temperature reaches 165 F)

  8. Allow chicken to rest for 10 minutes before carving

Elizabeth Schneller