The Weeknight Roast Chicken Dinner You'll ACTUALLY Make

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can reduce saturated fat.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are typically less expensive and remain juicy.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes offer more nutrients but can be more costly.

chicken broth

💰Cheaper: water + bouillon cubes

Using water and bouillon is a cost-effective way to add flavor.

Grab 4 chicken leg quarters.

If the leg quarters have a big bone, cut it off by making a deep slice along the backbone, spreading it out, and cutting under the backbone until free.

Combine 20 g of salt, 5 g of sugar, 3 g garlic powder, 3 g onion powder, and 3 g poultry seasoning in a bowl to make chicken dust.

Stir to combine the chicken dust ingredients.

Season each chicken leg with 4 to 5 large pinches of chicken dust, ensuring they are covered evenly on all sides.

Place the seasoned chicken legs on a sheet tray and move it to a 300°F oven to slow roast for 75 minutes.

Prepare the vegetables: chop 2 onions into a rustic medium chop, cut 2 chunky carrots into an oblique, and dice 300 g of fennel into similar size as the onion.

In a mixing bowl, add the chopped vegetables, a long squirt of olive oil (at least 4 tablespoons), and 10 g of salt, then toss to coat the vegetables.

Check the chicken at the 75-minute mark; it should be at least 160°F in the deepest part of the thigh.

Drizzle olive oil over the chicken skin and increase the oven temperature to 450°F.

Prepare a sheet tray with olive oil to prevent sticking, then pour the seasoned vegetables onto the tray, spreading them out for even cooking.

Place the vegetable tray into the oven along with the chicken and roast both for about 20 minutes.

To make the chicken sauce, add 30 g of butter to a warm saucepan and melt it.

Add 30 g of all-purpose flour to the melted butter and whisk to combine, cooking for 30 seconds to remove raw flour taste.

Pour in 400 g of store-bought chicken stock and 5 to 10 g of Better than Bouillon chicken base, whisking to combine and bring to a simmer for about 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens