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Healthier Juicy Roasted Chicken

Healthier Juicy Roasted Chicken

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
MakeItHealthy

MakeItHealthy

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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.
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Reviews

janet
15

janet

6/15/2012

This recipe made a really delicious, moist chicken. It was really easy to stuff the butter under the skin, I had never tried that before when roasting poultry. You could add herbs or spices to the butter to give the meat more flavor if you wanted. I will use this recipe again.

sscabela
14

sscabela

7/27/2012

I like how she said she was going to make it healthier - with butter! So true! This was great, I make it all the time now! I also added some beets, squash and zucchini because it's summer and it was yummy!

Abby
8

Abby

9/11/2012

The amount of butter this recipe calls for was probably twice what it needs to be. The butter melted and dripped down onto the veggies, which were already coated with oil. The result was soggy veggies swimming in fat. It also needs seasonings to boost the flavor. It was edible and can be modified to suit personal preferences.

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