Roast Chicken and Root Vegetables

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hen is lower in calories, while chicken thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

rosemary

🥗Healthier: thyme

💰Cheaper: dried herbs

Thyme is a great substitute, while dried herbs are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Sweet potatoes are nutrient-rich, while Yukon golds are often cheaper.

Make a flavorful compound butter by mixing room temperature butter with salt, pepper, thyme leaves, lemon zest, granulated garlic, and smoked paprika. If the butter is not soft, add a little olive oil to help mix it.

Set the compound butter aside once fully mixed.

Cut the red potatoes into quarters, leaving the skin on.

Trim the ends off the carrots and cut them into large pieces without peeling.

Top and tail the onion, then break it into large chunks by hand.

Drizzle the chopped vegetables with olive oil and season with salt and pepper.

Nestle the whole chicken on top of the seasoned vegetables in the roasting pan.

Tuck the wing tips behind the body of the chicken.

Smush the compound butter all over the chicken, including under the skin of the breasts and around the legs and thighs.

Tie the legs of the chicken together with butcher's twine.

Season the outside of the chicken with more salt and black pepper.

Stuff the cavity of the chicken with a halved bulb of garlic, the zested lemon, and some fresh thyme.

Place the chicken in a preheated oven at 425°F (220°C) for approximately 90 minutes.

Check the internal temperature of the chicken, ensuring the breast reaches 160°F and the dark meat reaches 175°F.

Remove the chicken from the oven and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens