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Herb Butter Roasted Chicken with Vegetables Recipe

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3.9 from 8 reviews

This classic roast chicken recipe features a whole chicken rubbed with a flavorful herb butter made from rosemary, lemon zest, and softened butter. The chicken is roasted over a bed of vibrant carrots, onions, and baby red potatoes, resulting in tender, juicy meat with crispy, golden skin and deliciously caramelized vegetables. Perfect for a comforting family dinner, this dish is easy to prepare and delivers impressive flavor.

Ingredients

Chicken and Herb Butter

  • 1 whole chicken
  • 4 Tablespoons butter, softened
  • 1 lemon
  • 2 sprigs fresh rosemary or 2 tsp dried rosemary, finely chopped
  • Salt and freshly ground black pepper, to taste

Vegetables

  • 3-4 large carrots, chopped
  • 1 onion, chopped
  • 1.5 lbs baby red potatoes, halved
  • Olive oil, for drizzling
  • Salt and pepper, to taste

Optional

  • Chicken gravy (made from pan drippings)

Instructions

  1. Prep Chicken: If using a frozen chicken, thaw it completely in the refrigerator for 1-2 days. Preheat your oven to 450°F (232°C) and position the oven rack in the center. Remove the neck and giblets from inside the chicken cavity, then pat the chicken dry with paper towels thoroughly.
  2. Make Herb Butter: In a bowl, combine softened butter, lemon zest (grated from the lemon), and finely chopped rosemary. Season both the outside and the inside cavity of the chicken generously with salt and freshly ground black pepper.
  3. Apply Herb Butter: Gently loosen the skin over the chicken breasts with your fingers, creating pockets to smooth a few tablespoons of the herb butter underneath the skin. Microwave the remaining herb butter for 5-10 seconds until softened, then spread it evenly over the outside of the chicken legs, wings, and body.
  4. Prepare Vegetables and Arrange: Halve the lemon and place both halves inside the cavity of the chicken. In a 9x13 inch baking dish, toss the chopped carrots, onion, and halved baby potatoes with a drizzle of olive oil along with salt and pepper to coat evenly. Place the prepared chicken on top of the vegetables. If desired, tie the chicken legs together with kitchen twine to help it maintain shape while roasting.
  5. Roast Chicken: Roast the chicken uncovered at 450°F for 10-15 minutes to start browning the skin, then reduce oven temperature to 350°F (175°C). Continue roasting for about 20 minutes per pound of chicken, or until the internal temperature reaches 165°F (74°C) measured at the thickest part of the thigh and breast. The skin should be golden brown and juices run clear. Check halfway through and cover the breast with foil if the skin is browning too quickly.
  6. Rest the Chicken: Remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for at least 10 minutes to allow juices to redistribute, ensuring moist and tender meat.
  7. Serve: Carve the chicken and serve alongside the roasted vegetables. Optionally, use the reserved drippings from the pan to make a delicious homemade chicken gravy.

Notes

  • Ensure the chicken is completely thawed before roasting for even cooking.
  • Using fresh rosemary offers more vibrant flavor, but dried rosemary is a good substitute.
  • Lifting the skin to place herb butter underneath infuses the meat with flavor and helps keep it moist.
  • Tying the legs is optional but helps the chicken cook more evenly and maintain shape.
  • Use a meat thermometer to check doneness to avoid under or overcooking.
  • Resting the chicken after roasting is crucial for juicy meat.
  • The roasted vegetables can be varied depending on preference, such as adding parsnips or celery.
  • Leftover chicken and vegetables make an excellent base for soups or salads.

Find it online: https://cozyplatter.com/herb-butter-roasted-chicken-with-vegetables-recipe/