High Protein Roasted Chicken with Savory Vegetables
Elevate your weeknight dinner with this High Protein Roasted Chicken with Savory Vegetables, a hearty and wholesome meal that's as delicious as it is nutritious. Featuring a juicy, golden-brown whole chicken seasoned with aromatic garlic, thyme, and rosemary, and stuffed with fresh, tangy lemon for added depth of flavor, this recipe pairs perfectly with a medley of savory roasted vegetables like carrots, red potatoes, broccoli, and red onion. Cooked together in one pan with a splash of chicken broth for added moisture and richness, this dish is a complete, protein-packed meal that’s easy to prepare yet impressive enough for dinner parties. Ready in just over 90 minutes, it’s perfect for meal prep, family gatherings, or a cozy treat at home. Serve it warm and let the flavors of the caramelized vegetables and perfectly roasted chicken take center stage.
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Recipe Information
Ingredients
- 1 piece (approximately 4 lbs) whole chicken
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece, halved lemon
- 3 medium, peeled and cut into chunks carrots
- 4 medium, quartered red potatoes
- 1 large, sliced red onion
- 2 cups broccoli florets
- 1 cup chicken broth
Instructions
Preheat the oven to 425°F (220°C).
Remove the giblets from the chicken and pat the chicken dry with paper towels.
In a small bowl, mix together 2 tablespoons of olive oil, salt, black pepper, garlic powder, thyme, and rosemary.
Rub the chicken inside and out with the olive oil mixture.
Stuff the cavity of the chicken with the halved lemon.
Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Toss the carrots, potatoes, red onion, and broccoli with the remaining 2 tablespoons of olive oil in a roasting pan.
Place the chicken on top of the vegetables in the roasting pan.
Pour the chicken broth into the bottom of the roasting pan.
Roast in the preheated oven for about 1 hour and 30 minutes, or until the chicken is golden brown and the juices run clear when pierced, with an internal temperature of 165°F (74°C).
Let the chicken rest for at least 10 minutes before carving.
Serve the roasted chicken with the savory vegetables on the side.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5633 mg | 245% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 21.5 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
