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Rapid-Roasted Chicken and Vegetables

Butter Flavor


  • SprayLite Natural Cooking Spray
  • 6 carrots, peeled and cut into chunks
  • 4 red potatoes, scrubbed and quartered
  • 1 medium ear fresh sweet corn, husk removed, quartered
  • 1 small onion, cut into wedges
  • 1-1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1 whole chicken, patted dry (1 chicken = about 3-1/2 pounds)
  • 2 teaspoons smoked paprika
  • 1 lime, cut in half
  • 3 cloves garlic, each cut in half
  • 1 sprig fresh rosemary


  1. Preheat oven to 450°F. Spray 13x9-inch baking dish with cooking spray. Place carrots, potatoes, corn and onion in large bowl. Generously spray with cooking spray. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Toss to coat. Place vegetables evenly in bottom of baking dish.
  2. Place chicken on vegetables; lightly spray with cooking spray. Sprinkle with paprika and the remaining salt and pepper. Squeeze lime juice over chicken and vegetables. Place lime halves, garlic and rosemary in chicken cavity.
  3. Bake 50 to 55 minutes or until chicken is brown and thermometer inserted deep in thigh reaches 180°F. Let chicken stand 20 minutes before serving.