Garlic Herb Butter Roast Chicken with Root Vegetables

This Garlic Herb Butter Roast Chicken with Root Vegetables is a classic, flavorful dinner perfect for family meals or special occasions. The chicken stays juicy and tender while infused with garlic, butter, and fresh herbs, and the root vegetables roast to caramelized perfection alongside it. Easy enough for a weekend dinner yet impressive enough for guests, this recipe delivers a one-pan meal full of savory aromas.

Why You’ll Love This Recipe

• Juicy, flavorful roast chicken with crispy skin
• Aromatic garlic and fresh herbs enhance natural flavors
• Roasted root vegetables cook perfectly in the same pan
• Minimal cleanup with a one-pan approach
• Perfect for family dinners, holidays, or entertaining
• Easy to prepare with simple ingredients

Ingredients

• 1 whole chicken (4–5 lbs)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 medium carrots, peeled and cut into chunks
• 3 medium parsnips, peeled and cut into chunks
• 3 medium potatoes, peeled and cubed
• 1 onion, quartered
• 2 tablespoons olive oil

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix softened butter with garlic, rosemary, thyme, salt, and pepper.
3. Pat chicken dry and carefully lift the skin over the breasts. Spread half of the herb butter under the skin and the rest on top of the chicken.
4. Toss root vegetables with olive oil, salt, and pepper. Arrange around the chicken in a roasting pan.
5. Roast uncovered for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
6. Baste the chicken and vegetables with pan juices halfway through cooking.
7. Remove from oven and let the chicken rest for 10–15 minutes before carving. Serve with roasted vegetables.

Tips & Variations

• Use chicken thighs or legs for a faster cook time.
• Add parsnips, sweet potatoes, or Brussels sprouts for variety.
• Tie the legs with kitchen twine for even roasting.
• Make herb butter ahead of time for convenience.
• Use a meat thermometer to ensure perfect doneness.

Storage & Freezer Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven or microwave.
• Freeze cooked chicken (without vegetables) for up to 2 months; thaw overnight before reheating.

Serving & Pairing Ideas

• Serve with pan-roasted vegetables and a simple green salad.
• Pair with roasted potatoes or garlic bread for extra comfort.
• Add cranberry sauce or gravy for festive occasions.
• Perfect for a family dinner or holiday meal centerpiece.

Frequently Asked Questions

Can I make this chicken ahead of time?

Yes, prepare the herb butter in advance and refrigerate. Assemble just before roasting for the freshest flavor.

What’s the best way to ensure juicy chicken?

Pat the chicken dry, use butter under the skin, and roast at high heat. Resting after roasting keeps juices inside.

Can I use other herbs instead of rosemary and thyme?

Absolutely. Sage, tarragon, or oregano work beautifully with roasted chicken.

How long should I let the chicken rest before carving?

10–15 minutes ensures the juices redistribute, keeping the meat tender and moist.

Ready to Make It?

This Garlic Herb Butter Roast Chicken with Root Vegetables is a flavorful, comforting meal perfect for any occasion. Juicy, aromatic, and easy to prepare, it’s a recipe you’ll want to save and repeat.

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