Description
Juicy roast chicken flavored with garlic herb butter, served with perfectly roasted root vegetables for a comforting dinner.
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
Instructions
1. Preheat oven to 425°F (220°C).
2. Mix butter with garlic, rosemary, thyme, salt, and pepper.
3. Pat chicken dry and spread butter under skin and on top.
4. Toss vegetables with olive oil, salt, and pepper; arrange around chicken.
5. Roast uncovered for 1 hr 15 min – 1 hr 30 min until internal temp 165°F.
6. Baste halfway through cooking.
7. Let rest 10–15 minutes before carving and serving.
Notes
Tie legs with twine for even roasting.
Add extra root vegetables for variety.
Prepare herb butter ahead of time.
Use a meat thermometer for perfect doneness.
Rest chicken to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6
- Sodium: 420
- Fat: 36
- Saturated Fat: 18
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 45
- Cholesterol: 180