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One Pan Roasted Chicken with Potatoes and Carrots
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Nutrition Facts
Serving Size 160 g
(Approx. 6 Servings)
Amount Per Serving
Calories 150 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0.5 g 0%
Trans Fat 3.0 g
Cholesterol 30 mg 10%
Sodium 400 mg 17%
Total Carbohydrate 18 g 6%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 13 g
Vitamin A 0% • Iron 6%
Vitamin C 4% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
One Pan Roasted Chicken with Potatoes and Carrots
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Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

3 Lb all natural whole chicken, dried and trussed
1 Tsp kosher salt
1/2 Tsp freshly ground pepper
10 Oz H-E-B Select Baby Carrots
1 Lb baby Dutch yellow potatoes, washed and dried
1 Tbsp extra virgin olive oil
1 Tsp garlic powder
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Instructions

1
Preheat oven to 450°F.
2
Season chicken all over (including cavity) with salt and pepper.
3
Truss chicken with butcher's twine.
4
Place chicken on sheet pan and bake undisturbed for 30 minutes.
5
Meanwhile, toss carrots and potatoes in a large bowl with olive oil and garlic powder.
6
Once chicken has cooked 30 minutes, add seasoned vegetables to pan and cook an additional 20 minutes.
7
Bake chicken until meat thermometer inserted between thigh and breast reads 165°F.
8
Allow chicken to rest 10 minutes before cutting. Serve with roasted potatoes and carrots.

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