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