This roasted chicken and veggie dinner is a classic for a reason. The chicken is crispy on the outside and juicy on the inside, and roasted veggies bring a colorful and flavorful addition to the plate.

Quick Info

⏱️ Time varies • 🍽️ 6 servings • ⭐ 97%

Nutrition

259 cal • 16g protein • 17g carbs • 14g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Easy] • [Dinner] • [Under 1 Hour] • [High-Protein]

Ingredients

• 1 medium yellow onion, thinly sliced
• 6 medium carrots, cut on the bias into ½-inch slices
• 1 packed cup torn Tuscan kale (about ½ bunch), stems removed
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt, to taste
• Black pepper, to taste
• ½ cup white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 3-4-pound whole chicken, giblets removed, patted dry
• 8 sprigs of fresh rosemary
• 8 sprigs of fresh thyme
• 1 lemon, halved
• 12-inch cast iron skillet
• Kitchen twine

Instructions Preview

1. Arrange an oven rack in the center positio…
2. Toss the onion, carrots, and kale in a 12-…
3. Season the chicken all over with salt and …

…and 3 more steps

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Recipe by: Crystal Hatch, Karlee Rotoly • From: Goodful