“THIS JUICY AND DELICIOUS WHOLE ROASTED HERB CHICKEN RECIPE!!”

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more economical and have a longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth can be a lower-sodium alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Introduce the ingredients: whole chicken, poultry blend with herbs (sage, rosemary, thyme), pink peppercorn, black peppercorn, coarse salt, garlic, butter, Yukon gold potatoes, carrots, onions, celery, lemon, and optional avocado oil.

Chop the herbs and mix with about 1.5 tablespoons of avocado oil to create a paste.

Add crushed pink peppercorn and black pepper to the herb mixture, along with salt, and mix well.

Cut the vegetables (onions, carrots, and celery) into large chunks, using about 2 stalks of celery.

Toss the vegetables with a little avocado oil and season with salt and pepper.

Wash and pat the whole chicken dry with paper towels to create a nice crust.

Place the chicken on a rack above the vegetables in a roasting pan.

Rub the herb butter mixture all over the chicken, including under the skin.

Season the chicken generously with salt and pepper, inside and out.

Cut the lemon into quarters and stuff it inside the chicken along with whole garlic cloves and the remaining herb mixture.

Tie the legs of the chicken together and tuck the wing tips under the body.

Roast the chicken in the oven at 425°F for about 1 hour and 30 minutes.

Let the chicken rest covered with aluminum foil for about 15 minutes after removing it from the oven.

Plate the chicken and vegetables for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens