One-Pan Chicken Roast Makes an Easy School Night Dinner | Full Episode | Julia at Home (S2 E7)

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Bone-in thighs are often less expensive and more flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for roasting.

Remove chickens from packaging and rest on paper towels.

Do not rinse the chickens to avoid spreading bacteria.

Peel and trim the carrots, cutting them into 1-inch pieces.

Scrub the little red potatoes and cut them into 1-inch pieces, adjusting size as needed.

Peel and cut the parsnips into 1-inch chunks, ensuring even sizes for cooking.

Cut the shallots in half, keeping the root end intact to hold layers together.

Season the vegetables with salt, pepper, and olive oil, then toss to coat evenly.

Place the seasoned vegetables in a large roasting pan.

Spray a roasting rack with cooking spray and set it on top of the vegetables.

Chop fresh tarragon and place about 1.5 tablespoons under the skin of each chicken.

Season the chickens liberally with salt and pepper on all sides.

Tie the legs of the chickens together with twine for better presentation and skin texture.

Place the chickens upside down in the roasting pan to protect the breast meat during cooking.

Roast the chickens upside down in a preheated oven at 475°F for 20 minutes.

Flip the chickens over and continue roasting for about another hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens