Herb-Roasted Chicken Dinner
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Herb-Roasted Chicken Dinner

Herb-Roasted Chicken Dinner

with Carrots, Potatoes, and Pecan Cranberry Salad

If roasting two chicken halves* sounds like a daunting feat, don’t worry: the prep is simple, and most of the magic really happens in the oven, when it’s getting all crisp and browned and juicy. Nevertheless, you’ll convince your whole family that you’re a force to be reckoned with in the kitchen when you bring that beautiful bird to the table. *Yes, technically, that’s a whole chicken, but we like them already halved and trimmed because that way they cook more evenly.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time


/ serving 4 people

4 unit


1 unit

Red Onion

¼ ounce


24 ounce

Fingerling Potatoes

1 tablespoon

Poultry Seasoning

48 ounce

Half Chicken

1 unit


4 ounce

Mixed Greens

1 ounce

Dried Cranberries

1 ounce


(Contains Tree Nuts)

Not included in your delivery

2 tablespoon


(Contains Milk)

2 tablespoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat49 g
Saturated Fat14 g
Carbohydrate58 g
Sugar18 g
Dietary Fiber13 g
Protein43 g
Cholesterol165 mg
Sodium320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Small Bowl
Large Salad Bowl


Preheat and Prep

Wash and dry all produce. Preheat oven to 475. Take out 2 TBSP butter and let sit at room temperature to soften. Peel carrots, then cut into 1-inch pieces. Peel and halve onion, then cut into 1-inch pieces. Strip rosemary leaves from stems; discard stems. Cut any larger potatoes in half so all are evenly sized.

Toss Veggies

Toss carrots, potatoes, and onion on two baking sheets with two large drizzles of olive oil, rosemary, and plenty of salt and pepper.

Rub Chicken

Mix softened butter with poultry seasoning and a pinch of salt and pepper in a small bowl. Pat chicken halves dry with a paper towel. Season all over with salt and pepper. Spread butter mixture under skin. Nestle a chicken half among veggies on each baking sheet.

Roast Chicken and Veggies

Place baking sheets in oven and roast until chicken is browned and no longer pink in center, 30-35 minutes, rotating sheets and tossing veggies halfway through. (TIP: For extra crisp skin, heat up the broiler after the chicken is done roasting, then broil until very browned and crisp, about 2 minutes.) Let chicken rest a few minutes after it’s finished.

Make Salad

Meanwhile, halve lemon; cut one half into wedges. While chicken rests, toss lettuce, cranberries, and pecans, a large drizzle of olive oil, and a squeeze of lemon in a large bowl. Season with salt and pepper.

Carve and Serve

Separate chicken halves into pieces, cutting between leg and breast (halve breasts and divide legs if everyone would like both white and dark meat). Divide between plates, along with veggies. Drizzle with any juices from baking sheets. Serve with salad on the side. Cut any remaining lemon into wedges and serve on the side.