Sunday Dinner Just Got Better | Easy Oven Roasted Chicken

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.

Preheat the oven to a suitable temperature for baking chicken.

Take the whole chicken weighing 5.78 lb out of the packaging.

Decide whether to rinse the chicken or not; creator mentions opinions on rinsing.

Check the cavity of the chicken for any leftover parts and remove them if necessary.

Remove any pin feathers from the chicken, either by hand or using a torch.

Dry the chicken thoroughly to help with seasoning and skin crisping; let it sit for 30 minutes at room temperature.

In a bowl, mix together butter, white wine, and olive oil.

Zest a lemon into the butter mixture and add garlic cloves without peeling them.

Loosen the skin of the chicken and pour some of the butter mixture underneath the skin.

Massage the butter mixture into the chicken, ensuring even coverage.

Prepare a 14-inch deep Dutch oven for cooking the chicken.

Stuff the cavity of the chicken with remaining lemon, garlic, rosemary, thyme, parsley, and celery.

Sprinkle coarse ground black pepper and ground mustard powder generously over the chicken.

Center the chicken in the Dutch oven and tie the legs together with twine or wire.

Add any remaining butter mixture around the chicken in the Dutch oven.

Cut the stick of butter into pieces and distribute it around the chicken.

Pour additional white wine around the chicken if desired for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens