Healthier Juicy Roasted Chicken recipe

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Ingredients

1 ¼ pounds winter squash, peeled, seeded and cut into chunks
1 pound fingerling potatoes, split lengthwise
½ pound carrots, split lengthwise and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
1 (3 pound) whole chicken, giblets removed
½ cup butter, divided
1 stalk celery, leaves removed

Nutrition Info

567.8 calories
carbohydrate: 25.2 g
cholesterol: 137.7 mg
fat: 37.2 g
fiber: 4.2 g
protein: 33.6 g
saturatedFat: 15.2 g
servingSize: -
sodium: 267.8 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (218 degrees C).

  2. Toss squash, potatoes, carrots, olive oil, salt, and pepper in a roasting pan. Spread into a single layer and place a V-rack on top. Season chicken generously inside and out with salt and pepper. Place 1 tablespoon butter in the chicken cavity. Arrange dollops of remaining butter between skin and flesh of breast meat. Cut celery into 3 or 4 pieces and place in cavity of chicken.

  3. Bake in preheated oven for 30 minutes. Turn heat down to 375 degrees F (190 degrees C) and continue baking until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Recipe Yield

6 servings

Recipe Note

For a healthier version of juicy roasted chicken, we use butter instead of margarine, omit powder seasoning, and include vegetables in the roasting process.

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