Grandmother's traditional roast chicken just got healthier by adding more vegetables, using butter instead of margarine, and leaving out the powdered seasoning.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
568 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (218 degrees C).
Step 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.
Step 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.
Ingredients
salt and ground black pepper to taste
½ cup butter, divided
2 tablespoons extra-virgin olive oil
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
