Easy Whole Roasted Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.

	this recipe	typical
fat	3%	3%
salt	0%	0%
aromatics	9%	1%
vegetables and beans	40%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1814 g	1 whole chicken (about 4 pounds)
54 g	1/4 cup extra-virgin olive oil (or sub melted butter or avocado oil)
	1 lemon, juiced
9 g	3 cloves garlic, roughly chopped
8 g	2 teaspoons kosher salt
3 g	1 teaspoon garlic powder
2 g	1 teaspoon sweet paprika
1 g	1 teaspoon oregano
4 g	1 teaspoon dijon mustard
	Freshly ground black pepper
454 g	1 pound fingerling potatoes or baby gold yukon gold potatoes, halved
274 g	4 to 5 medium to large carrots, peeled, cut in half lengthwise and cut into 3-inch segments
150 g	1 yellow onion, cut into large chunks
	For serving:
19 g	3 tablespoons fresh chopped dill
19 g	3 tablespoons fresh chopped parsley
	Crumbled feta
	Lemon zest
	Whipped Feta Yogurt Sauce, optional
	Arugula, optional for extra greens!

Method: 9 steps, published by www.ambitiouskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was such a great recipe!! So easy to follow, minimum active time, but looks so fancy and tastes so yummy. I had a couple of girlfriends over and wanted to make something instead of order in but also wanted to be able to hang out and talk without being sup” — a cook, 5★

“So delicious and easy to make! I baked mine at 400F and cooked for 1.5 hours. Only thing I did different was put half of an onion, a whole lemon and two sprigs of rosemary in the cavity of the chicken. Then tied the legs with foil since I didn’t have kitchen t” — a cook