Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 pounds
winter squash, peeled, seeded and cut into chunks
fingerling potatoes, split lengthwise
carrots, split lengthwise and cut into 2-inch pieces
extra-virgin olive oil
salt and ground black pepper to taste
1 (3 pound)
whole chicken, giblets removed
celery, leaves removed
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!
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.
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.
I followed this recipe with 1/2 the butter (I used 1/4 c. total) and added two garlic cloves inside the Chicken. The meat was juicy and the skin was crisp. The vegetables were also very delicious with the olive oil and chicken drippings. We will definitely have this again.
Delicious! Maybe because I used an organic chicken, but it was super moist and full of flavor. I used between 1/4 and 1/2 cup of butter under the skin as instructed. I added 4 garlic cloves inside. Sprinkled the bird with Montreal Chicken Grill Mate for additional flavor. The simple combination of vegetables is flavor-fully sweet and rustic. Enough vegetables so no other side dishes needed.
I really liked the flavor, I cut back on the butter and olive oil because the drippings from then chicken would be sufficient to coat the roasting veggies. Really my only complaint is my chicken has been in the oven for well over the time suggested in the recipe. It has completely thrown off everything else. The brown rice has been finished for awhile and the chicken still isn't quite ready. I just like to have everything done at the same time.
Chicken took longer that stated on recipe so vegetables were slightly overcooked.
Really liked this recipe. Only used 1/4-1/2 of the fat (I used margarine as we have no butter in the house) And it turned out great. I should have tossed the veggies better as they were a bit dry-roasted but I just drizzled and tossed them with a little olive oil after baking. Yummy! I got raves from all. I gave this four stars because I agree with others that the cooking time listed should be 15-30 min. longer. DEFINITELY making this again... And again... And again! Thanks for sharing, MakeItHealthy!
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Juicy Roasted Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 335
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make earth’s easiest (and possibly tastiest) roasted chicken.
Try this easy and delicious way to make a juicy roast chicken.
See how to make a simple herb-rubbed roast chicken, Italian-style.