EASY JUICY WHOLE ROAST CHICKEN

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more affordable.

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hen is a smaller portion, while thighs are less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories, while water + seasoning is cost-effective.

Preheat the oven to 425°F (220°C).

Pat the chicken dry with paper towels.

Rub the chicken all over with olive oil.

Season generously with salt and black pepper inside and out.

Stuff the cavity with garlic, onion, lemon, thyme, and rosemary.

Place the chicken in a roasting pan, breast side up.

Arrange carrots, potatoes, and celery around the chicken.

Sprinkle paprika over the vegetables and chicken.

Pour chicken broth into the bottom of the pan.

Roast in the preheated oven for 1 hour to 1 hour 15 minutes, until the internal temperature reaches 165°F (75°C).

Baste the chicken with pan juices halfway through cooking.

Remove the chicken from the oven and let it rest for 15 minutes before carving.

Serve with roasted vegetables and pan juices.

Cooking Techniques

Spice Level:

Allergens