Juiciest Roasted Chicken // One Pot Dish Step by Step ❤️

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

whole chicken

💰Cheaper: chicken thighs

Thighs are less expensive and still flavorful.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Cut medium-sized gold potatoes in half or quarters and set aside.

Cut 3 carrots into pieces, larger at one end, and add to the bowl with potatoes.

Remove the skin from 1 whole onion and cut it into pieces, using the whole onion.

Prepare seasoning by mixing 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon lemon pepper, 1/2 teaspoon poultry seasoning, and 1 teaspoon sweet paprika in a bowl.

Prepare a butter mixture by melting 1/2 stick of butter, adding 1 teaspoon Better Than Bouillon and 1 tablespoon olive oil, then mix well.

Pat the whole chicken dry with paper towels to ensure crispy skin.

Season the inside of the chicken with the prepared seasoning and kosher salt, being generous.

Stuff the chicken with fresh herbs (sage, thyme, rosemary), 1 lemon cut in half, and 3 garlic cloves.

Tie the chicken legs together with kitchen twine to keep them secure.

Lift the skin off the meat carefully and apply the butter mixture all over the chicken, including inside.

Season the outside of the chicken with the remaining seasoning and tuck in the wings to prevent burning.

Toss the prepared vegetables with the leftover butter mixture, salt, and pepper, then place them in the roasting pan.

Preheat the oven to 425°F and place the roasting pan just below the center rack.

Roast the chicken for about 1 hour and 40 minutes, checking that the internal temperature reaches 165°F in the thigh and breast.

Let the chicken rest for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens