How To Make Roasted Chicken | ProtoCooks with Chef Frank

whole chicken

🥗Healthier: skinless chicken parts

💰Cheaper: chicken thighs

Skinless parts reduce fat, while thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable and often cheaper than fresh.

butter

🥗Healthier: margarine

💰Cheaper: oil

Margarine can lower saturated fat, while oil is generally less expensive.

Preheat the oven to 350°F (175°C).

Pour about 3-4 tablespoons of olive oil onto a sheet tray.

Cut russet potatoes in half and place them cut side down on the tray.

Peel the carrots, cut off the ends, and slice them into large chunks.

Scatter the carrot chunks around the potatoes on the tray.

Cut two onions in half, peel them, and then cut them into quarters.

Scatter the onion quarters around the other vegetables on the tray.

Drizzle a little more olive oil over the vegetables.

Season the vegetables generously with kosher salt and fresh cracked black pepper.

Place chicken parts on top of the seasoned vegetables.

Drizzle the remaining olive oil over the chicken and season it well with salt and black pepper.

Put the tray in the oven and roast for about 35 to 40 minutes.

Check the chicken for doneness; it should be browned and the vegetables soft.

Remove from the oven and serve the chicken and vegetables on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens