The BEST Whole Oven-Roasted Chicken Recipe: How To Roast A Chicken In The Oven

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hen is smaller and leaner, while thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more convenient and last longer.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, while oil is often cheaper.

Remove the giblets from the chicken and discard if not desired.

Trim excess fat from the chicken, especially at the bottom.

Sprinkle salt on both sides of the chicken and rub it down with water to clean it.

Allow the chicken to dry.

Combine salt, onion powder, garlic powder, paprika, Italian seasoning, and black pepper in a small bowl to create a rub.

Prepare a slurry by mixing 1 cup of chicken broth and 2 cups of water with flour or cornstarch.

In another bowl, mix margarine and apple cider vinegar to create a mixture for flavor and browning.

Chop onion, carrots, celery, and red potatoes into small pieces and add them to the baking pan.

Preheat the oven to 350°F (175°C).

Add the vegetables to the baking pan and place the chicken on top.

Rub the chicken with the vinegar and butter mixture.

Sprinkle the seasoning rub over the chicken and rub it in thoroughly.

Cover the tips of the chicken wings with aluminum foil to prevent burning.

Add 2 chicken flavored bouillon cubes to enhance flavor.

Pour the slurry over the chicken and baste it every 15 minutes during cooking.

Allow the chicken to rest before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens