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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

Editor's Note:

This recipe is a healthier version of Juicy Roasted Chicken.

Nutrition Facts

568 calories; 37.2 g total fat; 138 mg cholesterol; 268 mg sodium. 25.2 g carbohydrates; 33.6 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2012
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! Read More
(21)

Most helpful critical review

Rating: 3 stars
09/11/2012
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. Read More
(9)
14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/27/2012
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! Read More
(21)
Rating: 5 stars
07/27/2012
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! Read More
(21)
Rating: 5 stars
06/15/2012
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. Read More
(17)
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Rating: 3 stars
09/11/2012
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. Read More
(9)
Rating: 4 stars
01/17/2013
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. Read More
(4)
Rating: 4 stars
11/19/2012
Chicken took longer that stated on recipe so vegetables were slightly overcooked. Read More
(3)
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Rating: 3 stars
07/27/2013
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. Read More
(3)
Rating: 5 stars
11/16/2014
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. Read More
(2)
Rating: 5 stars
01/23/2016
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 don't know or believe that. I loved your choice of vegetables to use. Since it is winter time now and these are in season they were so delicious. I will make this again and again! This will be my go to recipe for roast chicken from now on. Thank you so much for posting this with the healthier modifications. Read More
(2)
Rating: 5 stars
10/05/2015
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 large slices of those. I didn't have fingerling potatoes so I used red potatoes. And I used only about 6 tablespoons of margarine altogether and 4 garlic cloves in the cavity. It was very good and moist and using a 3 lb chicken as listed it was completely done in the time in the recipe. Read More
(1)