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Healthier Juicy Roasted Chicken

Rated as 4.23 out of 5 Stars
880

"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

1 h 30 m servings 568
Original recipe yields 6 servings

Directions

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  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.

Footnotes

Nutrition Facts


Per Serving: 568 calories; 37.2 25.2 33.6 138 268 Full nutrition

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Reviews

Read all reviews 13
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 an...

Most helpful critical review

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...

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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 an...

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 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...

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 delic...

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...

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

Made exactly as written and oh my goodness was it good! Also to the poster, thank you for saying that using butter is healthier than margarine, because it is and I can't believe how many people ...

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 insi...

I made a few changes because of what I had on hand. That's one of the joys of using a base recipe like this. I didn't have butternut squash, but I had summer squash and zucchini, so I used lar...