Скачать или смотреть Sheet Pan Roasted Chicken and Vegetables

Everything you need for a delicious dinner bakes together on one pan, making cleanup super simple. Roasting a whole chicken helps keep the inside juicy and tender.

Serves 4; 4 ounces chicken plus ½ potato and ½ cup vegetables per serving
1½ cups per serving

Total Yield: 6 cups
Prep Time: 15 minutes
Stand Time: 10 minutes
Cook Time: 1 hour and 15 minutes to 1 hour and 30 minutes
Total Time: 1 hour and 30 minutes to 1 hour and 45 minutes plus standing time

INGREDIENTS
• 2 tablespoons garlic powder
• 1 tablespoon herbs de Provence or Italian seasoning blend
• 2 teaspoons pepper
• 2 medium baking potatoes, peeled, or 1½ pounds fingerling potatoes, about 12, cut into 1-inch pieces
• 2 large carrots, cut into 1-inch pieces
• 1 large onion, cut into 8 wedges
• 6 medium garlic cloves, left whole
• 1 2½- to 3-pound chicken, all visible fat, neck, and giblets discarded, leaving the skin on, patted dry with paper towels
• 2 tablespoons light tub margarine
• 2 tablespoons olive oil (extra-virgin preferred)

DIRECTIONS

1. Preheat the oven to 375°F. Line a large sheet pan or baking sheet with aluminum foil.

2. In a small bowl, stir together the garlic powder, herbs de Provence, and pepper. Set aside.

3. Arrange the potatoes, carrots, onion, and garlic in a single layer on the baking sheet. Nestle the chicken pieces in a single layer among the vegetables.

4. Using a paring knife, cut six 1-inch slits into the chicken skin. Put one teaspoon margarine into each slit.

5. Sprinkle the seasoning mixture over the chicken and vegetables. Drizzle the oil over all.

6. Bake, uncovered, for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is no longer pink in the center, the potatoes are fork-tender, and the vegetables are tender-crisp.

7. Remove the pan from the oven. Transfer the vegetables to a serving bowl. Cover to keep warm.

8. Transfer the chicken to a cutting board. Let the stand, covered, for 10 minutes before carving. Discard the skin before serving.

• Cook’s Tip: Herbes de Provence is a fragrant blend of dried herbs, traditionally from the Provence region of France. To make your own herbs de Provence, in a small bowl, stir together 1 teaspoon dried rosemary, 1 teaspoon dried savory, 1/4 teaspoon dried oregano,¼ teaspoon dried marjoram, 1/4 teaspoon dried thyme, and ¼ teaspoon dried basil. This yields the 1 tablespoon needed for this recipe. Or, substitute your favorite seasonings!

• Cook’s Tip: Substitute new potatoes, sweet potatoes, or fresh beets for the baking potatoes.

• Cook’s Tip: Buying a whole chicken can help save money, costing less than precut chicken parts.

Nutrition Analysis (per serving)
Calories 391
Total Fat 13.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 7.5 g
Cholesterol 103 mg
Sodium 200 mg
Carbohydrates 31 g
Fiber 4 g
Total Sugars 5 g
Added Sugars 0 g
Protein 36 g

Dietary Exchanges
1½ starch, 2 vegetable, 4 lean meat

This recipe is adapted with permission from The New American Heart Association Cookbook, Centennial Edition, Copyright © 2024 by the American Heart Association. Published by Rodale Books, a division of Penguin Random House, LLC. Available from booksellers everywhere, including http://spr.ly/60547Nv22.