Description
This Herb Butter Roast Chicken with Roasted Vegetables is one of the best easy dinner ideas for a cozy family meal. A whole chicken gets coated in simple garlic herb butter before roasting alongside colorful potatoes and carrots and onions. The result is juicy chicken with golden crispy skin and healthy roasted vegetables full of savory flavor. It is a wonderful choice for a weeknight dinner or holiday gathering and the leftovers make quick meal prep lunches the next day.
Ingredients
- 1 whole chicken weighing approximately 4 pounds Whole chicken
- 6 tablespoons softened Unsalted butter
- 2 tablespoons finely chopped Fresh rosemary
- 1 tablespoon finely chopped Fresh thyme
- 2 tablespoons finely chopped and divided Fresh parsley
- 6 cloves minced Garlic
- 1 medium lemon halved Lemon
- 2 teaspoons divided Kosher salt
- 1 teaspoon freshly ground and divided Black pepper
- 1 pound halved Baby potatoes
- 4 medium carrots cut into thick diagonal pieces Carrots
- 1 large onion cut into thick wedges Yellow onion
- 2 tablespoons Olive oil
Instructions
- Start by preheating your oven to 425°F and preparing the vegetables that will roast alongside the chicken. Wash one pound of baby potatoes and cut each potato in half so the exposed sides can become golden and slightly crisp.
Peel four medium carrots and slice them into thick diagonal pieces that are similar in thickness. Peel one large yellow onion and cut it into thick wedges while keeping some of the layers connected so they hold their shape during roasting.
Place the chopped vegetables into a large mixing bowl. You should have uneven potato halves alongside chunky orange carrot pieces and layered onion wedges that are ready for seasoning.
- Add six tablespoons of softened unsalted butter to a medium mixing bowl. The butter should be soft enough to spread easily but not melted into a liquid.
Finely chop the rosemary and thyme and one tablespoon of the parsley. Add these fresh herbs to the softened butter along with all six minced garlic cloves and one teaspoon of kosher salt and half a teaspoon of black pepper.
Mash and stir everything together until the herbs and garlic are distributed throughout the butter. The mixture should look creamy and thick with visible green herb flecks and small irregular pieces of garlic.
- Remove any giblets from the cavity of the whole chicken and pat the chicken completely dry. Dry skin helps the butter adhere and gives the finished chicken a better chance of becoming golden and crisp.
Carefully loosen the skin over the breast without tearing it. Spread about one third of the prepared herb butter beneath the skin and gently smooth the skin back over the meat.
Rub the remaining butter over the outside of the chicken including the breast and legs and wings. Place both lemon halves inside the cavity so they release a gentle citrus fragrance during roasting. The raw chicken should now have an uneven coating of pale butter with clearly visible herbs.
- Add two tablespoons of olive oil and the remaining one teaspoon of kosher salt and half teaspoon of black pepper to the bowl of chopped vegetables. Toss until the potato halves and carrots and onion wedges have a light glossy coating.
Arrange the seasoned vegetables around the butter-coated chicken in a large shallow roasting pan. Leave some breathing room between the larger pieces and keep the chicken positioned above the deepest layer of vegetables so it can brown properly.
Slide the pan into the preheated oven and roast at 425°F. The chicken and vegetables should begin cooking together so the vegetables gradually absorb the rich seasoned juices that collect beneath the chicken.
- After approximately 40 minutes of roasting the chicken skin should begin changing from pale and buttery to lightly golden. The exposed potato edges should also show the first signs of browning while the carrot pieces begin to soften.
Carefully remove the pan from the oven and turn the vegetables so their undersides can roast more evenly. Shift some of the potatoes toward the outside edges and move the softer onion wedges away from any especially hot spots.
Rotate the roasting pan before returning it to the oven. The butter and chicken juices should be bubbling gently around the vegetables while a few darker golden patches develop across the chicken skin.
- Continue roasting for approximately 35 to 55 additional minutes until the chicken skin develops a deep golden color with naturally darker roasted areas. The potatoes should have browned cut sides and soft interiors while the carrots should be tender and lightly caramelized.
Check the thickest part of the breast with an instant-read thermometer without touching bone. The breast must reach at least 165°F and the thighs should also reach a safe temperature of at least 165°F although approximately 175°F often gives them a more tender texture.
If the skin becomes too dark before the chicken finishes cooking then loosely cover the browning areas with foil. Once the chicken reaches a safe temperature remove the roasting pan from the oven and rest the chicken for 15 minutes before carving.
- After the chicken has rested for 15 minutes transfer it to a carving board and cut the meat into serving portions. Begin by removing the legs and separating the thighs from the drumsticks before slicing the breast meat across the grain.
Place one serving of sliced chicken breast and a few roasted vegetable pieces on a white dinner plate. Arrange the chicken so its juicy interior is visible and the golden skin stays attached to the upper surfaces of the slices.
Spoon a small amount of warm pan juices over the chicken and vegetables and finish with a little of the reserved fresh parsley. The finished serving should look homemade with naturally uneven slices and crispy potato edges and tender carrots and soft onions.
Notes
Pro Tips:
- Dry the chicken skin thoroughly before adding the herb butter because removing moisture encourages better browning and crispness.
- Cut the potatoes and carrots into generous pieces so they become tender without falling apart during the longer roasting time.
- Spread some herb butter beneath the breast skin so the seasoning reaches the meat while the remaining butter flavors the outside.
- Use a meat thermometer to check doneness and let the chicken rest before carving so each slice stays tender and juicy.
Storage: Allow the leftover roast chicken and vegetables to cool slightly after serving and refrigerate them within two hours of cooking. Transfer the chicken and vegetables into shallow airtight containers so they chill quickly and remain protected from moisture loss. Store them in the refrigerator at 40°F or below for up to four days.
For convenient meal prep lunches divide the cooked chicken and roasted vegetables into individual portions. Keep a little of the cooking juices with the chicken to help maintain moisture while refrigerated. If the chicken is still on the bone then remove the meat before packing portions for easier reheating.
To reheat the chicken and vegetables place them in an oven-safe dish and add a small splash of water or reserved cooking juices. Cover loosely with foil and warm in a 325°F oven until the chicken reaches an internal temperature of 165°F. Remove the foil near the end if you want the vegetable edges to regain some crispness.
For longer storage remove the chicken meat from the bones and freeze it in airtight freezer-safe containers or bags for up to three months for best quality. Roasted potatoes and carrots may also be frozen although their texture can become softer after thawing. Thaw frozen portions in the refrigerator and reheat thoroughly before serving.
Leftover chicken is also delicious in sandwiches and wraps and grain bowls throughout the week. Use refrigerated leftovers within four days and discard any food that has remained at room temperature for more than two hours.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Cuisine: American