One Pan Roast Whole Chicken and Vegetables Recipe - How to Roast a whole Chicken

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

Preheat the oven to 375°F (190°C).

Pat the chicken dry with paper towels.

Rub melted butter all over the chicken, ensuring even coverage.

Season the chicken generously with 2 1/2 tsp salt and 1/2 tsp black pepper, inside and out.

Stuff the cavity with 1 whole lemon, 1 small onion, 1 whole garlic head, handful of fresh thyme, 3 to 4 sprigs of fresh rosemary, and 3 bay leaves.

Place the chicken in a roasting pan.

Chop the red baby potatoes, medium carrots, and medium onion, and place them around the chicken in the pan.

Add 1 cup of brussel sprouts and 4 cloves of garlic to the vegetables.

Drizzle 2 Tbs olive oil over the vegetables and season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, and 1/2 tsp dried parsley.

Roast in the preheated oven until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Let the chicken rest for 15-20 minutes after removing from the oven.

Carve the chicken and serve with the roasted vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens