Divas Can Cook - Whole Roasted Chicken & Vegetable Recipe: So Simple

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

whole chicken

💰Cheaper: chicken thighs

Thighs are cheaper and still flavorful.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is more accessible and lasts longer.

fresh thyme

💰Cheaper: dried thyme

Dried thyme is easier to store and use.

Cut up the red potatoes; they can be left whole as well.

Cut up the carrots and onions into a rough chop.

Place the chopped vegetables into a large bowl.

Squeeze in fresh garlic using a garlic press.

Drizzle extra virgin olive oil over the vegetables.

Sprinkle salt and pepper onto the vegetables.

Toss the vegetables with fingers to coat them in olive oil.

Dump the coated vegetables into a casserole dish.

Wash and dry the whole chicken.

Season the cavity of the chicken generously with salt and pepper.

Paint the chicken with a generous amount of butter.

Sprinkle more salt and pepper on the outside of the chicken.

Stuff the cavity of the chicken with apples, oranges, and garlic.

Place the chicken on top of the vegetables in the casserole dish.

Optionally use kitchen thread or a toothpick to hold the legs together, but this step is not done in the video.

Put the casserole dish into the oven to roast.

Remove the chicken from the oven when it looks beautifully roasted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens