My husband has a history of heart disease and recently tested a bit high on cholesterol, so we've always used olive oil for roasting.
However, it's soooo expensive now and I'm also reducing ultra processed foods and there's a lot of noise about oils (although mainly re seed oils). Also some people saying cholesterol tracking is rubbish too!
I googled it and some articles came up saying it was ok to use chicken fat from the Sunday roast, but I imagine that's wishful thinking.
Anyone more informed than me on current research?