Everyday Food: Winner, winner, chicken dinner!

A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables.

• 1 large onion, cut into  1/4-inch rounds
• 2 sweet potatoes, cut into 1/4-inch rounds
• 12 ounces Brussels sprouts, trimmed
• 9 thyme sprigs
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 whole chicken (3 1/2 pounds), room temperature, patted dry
• 2 lemons, pricked all over with a fork, plus wedges for serving
• 1/4 cup Dijon mustard

1. Heat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, Brussels sprouts and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.

2. Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

Nutritional analysis per serving: 460 calories, 22 grams fat, 29 grams carbohydrates, 40 grams protein, 103 milligrams cholesterol, 346 milligrams sodium, trace dietary fiber, 41 percent of calories from fat.

Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes — including easy cleanup.

• 3 slices bacon, cut crosswise into  1/2-inch pieces
• 4 bone-in, skin-on chicken-breast halves (3 pounds), halved
• Coarse salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 8 ounces button mushrooms (halved, if large), trimmed
• 8 ounces shallots, halved (quartered, if large) and peeled
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 8 ounces egg noodles (5 cups)
• 1/3 cup chopped fresh dill, plus more for serving

1. Cook bacon in a braiser pan or large skillet over medium heat until browned, 7 to 9 minutes. Drain bacon on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high heat. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.

2. Melt remaining 1 tablespoon butter over medium heat. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

Nutritional analysis per serving: 791 calories, 38 grams fat, 55 grams carbohydrates, 65 grams protein, 247 milligrams cholesterol, 243 milligrams sodium, 2 grams dietary fiber, 42 percent of calories from fat.

Our light version of pasta Bolognese features ground chicken — and plenty of flavor

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small onion, finely chopped (1 cup)
• 1 celery stalk, finely chopped ( 1/2 cup), plus leaves for serving
• 2 medium carrots, peeled and finely chopped (3/4 cup)
• Coarse salt and freshly ground pepper
• 1 pound ground chicken (preferably a mix of white and dark)
• 3 tablespoons tomato paste
• 1/2 cup dry white wine, such as sauvignon blanc
• 3/4 cup whole milk
• 1 can (14.5 ounces) whole peeled tomatoes in juices, pureed
• 1 pound tagliatelle, pappardelle or fettuccine
• Freshly grated Parmesan and nutmeg, for serving

1. Heat a large skillet over medium-high heat. Swirl in oil. Add onion, celery and carrots; season with salt and pepper. Cook, stirring until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.

2. Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese and a pinch of nutmeg; serve.

Nutritional analysis per serving: 836 calories, 21 grams fat, 104 grams carbohydrates, 53 grams protein, 113 milligrams cholesterol, 477 milligrams sodium, 5 grams dietary fiber, 23 percent of calories from fat.

For a finger-licking good dinner, try these glazed drumsticks served with a crunchy Asian-accented slaw.

• 8 chicken drumsticks (about 2 pounds)
• Coarse salt and freshly ground pepper
• 1/3 cup hoisin sauce
• 2 teaspoons chili paste, such as sambal oelek
• 1/2 head napa cabbage, shredded (6 cups)
• 4 medium carrots, peeled and shredded (2 cups)
• 4 ounces shiitake mushrooms, stemmed and thinly sliced (2 cups)
• 3 tablespoons fresh lime juice
• 1 tablespoon toasted sesame oil
• 1/3 cup chopped cilantro, plus more for serving
• Steamed rice, for serving

1. Heat oven to 375 degrees. Place chicken on a parchment-lined rimmed baking sheet; season with salt and pepper. Stir together hoisin and chili paste; brush evenly over chicken. Bake until blackened and just cooked through, 40 to 45 minutes. Reserve juices that accumulate on baking sheet.

2. Meanwhile, combine cabbage, carrots, mushrooms, lime juice, oil and cilantro in a large bowl; season with salt and pepper. Toss occasionally while chicken cooks. Serve chicken with reserved juices and more cilantro over rice, with slaw alongside.

Nutritional analysis per serving: 458 calories, 17 grams fat, 45 grams carbohydrates, 36 grams protein, 101 milligrams cholesterol, 508 milligrams sodium, 8 grams dietary fiber, 32 percent of calories from fat.