Recipe By MakeItHealthy
Published Jun 8th
Prep 20m Cook 1h Additional 10m Ready In 1h 30m
Servings 6 servings Calories 567.8

For a healthier version of juicy roasted chicken, we use butter instead of margarine, omit powder seasoning, and include vegetables in the roasting process.

Recipe Ingredients

  • 1 ¼ pounds winter squash, peeled, seeded and cut into chunks
  • 1 pound fingerling potatoes, split lengthwise
  • ½ pound carrots, split lengthwise and cut into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • salt and ground black pepper to taste
  • 1 (3 pound) whole chicken, giblets removed
  • ½ cup butter, divided
  • 1 stalk celery, leaves removed

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (218 degrees C).
  2. 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. 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.

Nutrition Facts

  • Calories 567.8
  • Carbohydrate 25.2 g
  • Cholesterol 137.7 mg
  • Fat 37.2 g
  • Fiber 4.2 g
  • Protein 33.6 g
  • Saturated Fat 15.2 g
  • Sodium 267.8 mg
  • Sugar 4.6 g

Chef's Notes

This recipe is a healthier version of Juicy Roasted Chicken.


  1. 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, - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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.
  6. Chicken took longer that stated on recipe so vegetables were slightly overcooked.
  7. 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 - Read more ...
  8. 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!
  9. 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.

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