Roasted Chicken Recipe - One Pan Chicken Dinner

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.

Take a whole chicken. You need a pair of kitchen shears. Cut through the ribs right next to the spine on both sides. Open up the rib cage and use a knife to score down the sternum.

Pat the chicken dry with a paper towel.

Season the inside with salt and black pepper.

Flip the chicken over and place it on a baking sheet.

Use your hands to separate the skin from the meat over the breast thigh and drumstick areas.

In a small bowl place softened unsalted butter. Add olive oil, chopped fresh parsley, chopped garlic, fresh lemon zest. Squeeze lemon juice. Season with salt and black pepper. Mash that together with a fork.

Stuff two-thirds of your flavored butter mix under the chicken skin. Spread the butter around by massaging over the top of the skin. Spread the remaining butter over the top of the chicken.

Cut into quarters medium red potatoes. Cut medium carrots into large pieces. Trim off the dry base and remove any tough outer leaves of Brussels sprouts. Cut the Brussels sprouts in half.

Place all of your vegetables in a single layer around your prepared chicken. Drizzle everything with olive oil. Season with salt, black pepper, oregano and paprika.

Preheat oven to 425F (220C) and roast for about 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens