Ingredients

The following ingredients have 4 Servings
  • PAM® Original No-Stick 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
  • 2 tablespoons canola oil, divided
  • 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

Instruction

  • Preheat oven to 450°F. Spray 13x9-inch baking dish with cooking spray. Place carrots, potatoes, corn and onion in large bowl. Drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat. Place vegetables in baking dish.
  • Place chicken on vegetables; brush with remaining 1 tablespoon oil. Sprinkle with paprika and remaining salt and pepper. Squeeze lime juice over chicken and vegetables. Place lime halves, garlic and rosemary in chicken cavity.
  • 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.