Juicy Oven Roasted Chicken Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are often more affordable.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are a cost-effective alternative.

Wash the chicken with lime juice, salt, and cold water.

Wash the chicken a second time after cutting it.

Cut the bell peppers into slices or chunks and place them in a 12 by 9 disposable baking dish.

Spatchcock the chicken by cutting down the backbone with a knife or kitchen shears, being careful not to cut through the breast.

Remove the backbone and save it for stock or stew.

Trim excess fat from the chicken and remove the neck from the cavity.

Wash the chicken again with lime juice, salt, and cold water.

Fold the wings underneath the chicken for even cooking.

Mix spices in a bowl: poultry seasoning, paprika, parsley flakes, salt, black pepper, garlic powder, and onion powder.

Rub the spice mixture all over the chicken, ensuring to season well.

Place the chicken on top of the chopped bell peppers in the baking dish.

Drizzle olive oil over the chicken and vegetables.

Pour a small amount of chicken broth or water into the bottom of the baking dish to keep the chicken moist during cooking.

Preheat the oven to 425°F (220°C).

Roast the chicken in the preheated oven until cooked through, about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).

Baste the chicken with pan juices halfway through cooking.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens