Nothing says comfort like a roasted whole chicken, but it can take a while to cook. Using parts instead puts this easy roast chicken on the weeknight menu. Fresh herbs, lemon juice and capers in this Italian salsa verde sauce brighten things up.

Source: EatingWell Magazine, March 2020


Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Place 2 rimmed baking sheets in oven; preheat to 500 degrees F.

  • If using a whole chicken, cut into parts (breasts, leg quarters and wings). Cut any chicken breasts in half crosswise. Combine 1 tablespoon oil, half the garlic, salt and 1/2 teaspoon pepper in a small bowl. Rub all over the chicken and under the skin.

  • Remove the pans from the oven and divide the chicken between them. Arrange carrots around the chicken on both pans.

  • Reduce oven temperature to 450 degrees . Roast the chicken and carrots until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165 degrees F, 20 to 30 minutes.

  • Meanwhile, combine herbs, lemon juice, capers, anchovy paste, the remaining garlic and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add water and the remaining 1 tablespoon oil.

  • Serve the chicken and carrots with the sauce.

Nutrition Facts

3 oz. chicken, 1/2 cup carrots & 1 Tbsp. sauce
263 calories; protein 29.7g; carbohydrates 11.1g; dietary fiber 3.2g; sugars 5g; fat 10.7g; saturated fat 2.3g; cholesterol 118.4mg; vitamin a iu 17518.9IU; vitamin c 17.9mg; folate 36.5mcg; calcium 61.7mg; iron 1.9mg; magnesium 43.9mg; potassium 650.7mg; sodium 361.3mg; thiamin 0.2mg.