Double Roasted Chicken Trick | That Sounds So Good

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 425°F (220°C).

Make a spice rub with 2 tablespoons of dried oregano, 1 teaspoon of cayenne, and kosher salt (about 2 teaspoons per chicken).

Mix the spices together in a bowl.

Season the outside of both chickens with the spice rub, ensuring to get some inside the cavity as well.

Tie the legs of one chicken together and tuck the wingtips behind both birds for better shape.

Drizzle olive oil over both chickens to help with browning.

Place the chickens on a rimmed baking sheet with a cooling rack set inside to elevate them.

Add enough water to cover the bottom of the baking sheet to prevent burning.

Roast the chickens in the preheated oven for around an hour, checking for doneness.

While the chickens roast, prepare a vinaigrette by roughly chopping 1 shallot and adding it to a food processor.

Add a healthy blob of Dijon mustard and 1/2 cup of red wine vinegar to the food processor.

Blend the vinaigrette until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens