Healthier Juicy Roasted Chicken Recipe -
Healthier Juicy Roasted Chicken Recipe
  • READY IN hrs

Healthier Juicy Roasted Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Jun 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.

Most Helpful Critical Review
Sep 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.

Jul 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!

Jan 17, 2013

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.

Jul 27, 2013

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.

Nov 19, 2012

Chicken took longer that stated on recipe so vegetables were slightly overcooked.

Jun 05, 2014

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!

Oct 16, 2012

While very moist I found the chicken to be rather bland. I have never roast a chicken before so I followed the recipe exactly with the exception of throwing some mushrooms in with the veggies because hubby and I love mushroom...should the skin have been crispy? because mine was decidedly not. All in all, I'll try this again.


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  • Calories
  • 568 kcal
  • 28%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 37.2 g
  • 57%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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