Oven roasted BBQ Chicken/peas and carrot rice

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar and preservatives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

whole chicken

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are usually cheaper and still flavorful.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Yams are often less expensive than regular potatoes.

Preheat the oven to 425°F (220°C).

Rinse the whole chicken under cold water and pat dry with paper towels.

Rub the chicken all over with olive oil, ensuring even coverage.

Season the chicken generously with paprika, salt, and black pepper.

Stuff the cavity with garlic cloves, lemon halves, and fresh herbs.

Place the chicken in a roasting pan, breast side up.

Chop the vegetables into even pieces and arrange them around the chicken in the pan.

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

Pour chicken broth into the pan to keep the chicken moist during roasting.

Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

Baste the chicken with its juices halfway through cooking for a golden crust.

During the last 10 minutes, brush the chicken with BBQ sauce for added flavor.

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens