New to Cooking Traditional "Nutrient Dense" Foods? Start With A Roast Chicken!

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and remain juicy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

butter

🥗Healthier: margarine

💰Cheaper: none

Margarine is a lower-cost alternative.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder is a convenient substitute.

Take a whole chicken and place it on a plate to get ready to cook.

Cut about six carrots into thirds and split the thick parts to use as a rack in the skillet.

Soak quartered potatoes in salted water to prevent discoloration.

Sprinkle about a teaspoon of salt into the cavity of the chicken.

Place the chicken on top of the carrots in the skillet.

Tuck the wing tips under the body of the chicken to prevent burning.

Tie the legs of the chicken together with about an 18-inch piece of kitchen twine.

Add quartered yellow onions around the chicken, leaving the root in to hold them together.

Wedge the soaked potato pieces around the chicken and veggies.

Pour a half stick of melted butter (1/4 cup) over the chicken and brush it into the nooks and crannies.

Sprinkle a little more than a teaspoon of sea salt over the chicken and vegetables.

Add a couple of twists of freshly cracked black pepper on top of everything.

Preheat the oven to 425°F (220°C).

Place the chicken in the oven and lower the heat to 375°F (190°C) once the door is closed.

Roast the chicken for about 1 hour and 45 minutes, checking halfway through for browning.

If the chicken is browning too much, cover it with aluminum foil.

Check the internal temperature of the chicken in the thickest part of the thigh; it should reach 165°F (74°C).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary