Easy Roasted Chicken with Carrots and Onions

From Chow Bella

1 1/2 tbsp Roasted Chicken Seasoning

1 3-lb chicken

1 tbsp olive oil 

1 1/2 cups peeled baby carrots

1 medium onion, cut into rings

salt and pepper, to taste

1. Sprinkle the chicken with the roasted chicken seasoning. Allow to sit in the refrigerator at least overnight and up to 48 hours.

2. Once you're ready to cook the chicken, preheat the oven to 400 degrees F.

3. Toss the olive oil, carrots, and onions with a little salt and pepper and place them in the bottom of your roasting pan. Truss the chicken by simply folding the wings underneath and tying the legs together with butcher's twine or cotton string and place the chicken on top of the vegetables.

4. Roast the chicken and vegetables for 1 1/2-1 3/4 hours, or until the juices between the thigh and leg run clear when cut. Stir the vegetables at least once while roasting.

• Servings per recipe: 4

• Per serving:

• Calories: 324.4

• Fat: 10 g

• Saturated fat: 2.1 g

• Cholesterol: 155 mg

• Sodium: 385.1 mg

• Carbohydrates: 6.9 g

• Fiber: 1.8 g

• Sugars: 2.1 g

• Protein: 49.3 g