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Herb-Roasted Chicken Dinner

with Carrots, Potatoes, and Pecan Cranberry Salad

Herb-Roasted Chicken Dinner

Juicy chicken roasted with fragrant herbs, served alongside tender carrots and potatoes, plus a bright pecan cranberry salad for a cozy, balanced dinner.

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Ingredients

For 4 servings

  • 4 unit Carrots
  • 1 ounce Dried Cranberries
  • 24 ounce Fingerling Potatoes
  • 48 ounce Half Chicken
  • 1 unit Lemon
  • 4 ounce Mixed Greens
  • 1 ounce Pecans
  • 1 tablespoon Poultry Seasoning
  • 1 unit Red Onion
  • ¼ ounce Rosemary

Additional Ingredients

  • 2 tablespoon Butter
  • 2 tablespoon Olive Oil
  • Pepper
  • Salt
Herb-Roasted Chicken Dinner
American
PDF
DifficultyEasy
Total Time50m
Calories820
Protein43g
Carbs58g
Fat49g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free meal, this recipe already avoids milk-based ingredients, so no swap is needed there. For a nut-free version, leave out the pecans and add toasted sunflower or pumpkin seeds; for a lower-sugar option, reduce or omit the dried cranberries.

What to serve with it

Serve with a simple green side or extra roasted vegetables to round out the plate, plus warm dinner rolls if gluten isn’t a concern. A crisp white wine, sparkling water with lemon, or apple cider also suits the herb and citrus notes.

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