Juicy Oven Roasted Chicken Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are often more affordable.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are a cost-effective alternative.

Decide whether to leave the chicken whole or spatchcock it; today, spatchcock the chicken.

Use kitchen shears or a sharp knife to cut along both sides of the backbone to remove it, ensuring not to cut through the breasts.

Fold the wings behind the chicken for presentation.

Coat the chicken with vegetable oil, ensuring to cover all areas.

Season the chicken generously with salt, garlic powder, onion powder, paprika, black pepper, and lemon pepper, flipping it over to season both sides.

Let the chicken sit at room temperature for 30 minutes before cooking.

Slice the lemon and place it in the bottom of a baking dish with half a cup of water.

Add about a teaspoon of chicken bouillon powder to the water in the baking dish.

Preheat the oven to 350°F (175°C).

Place the seasoned chicken in the baking dish and roast it in the preheated oven until it reaches an internal temperature of 165°F (74°C).

Prepare the green beans by draining the liquid from three cans and adding chicken bouillon powder and some onion.

Peel and chop the potato into small pieces to add to the green beans.

Cook the green beans and potatoes on low heat, adding two tablespoons of butter and black pepper for flavor.

Simmer the green beans and potatoes together until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens