Description
This recipe offers a simple yet delicious one-pan meal featuring a herb butter roasted chicken alongside a medley of fresh vegetables. It’s perfect for a relaxed Sunday supper.
Ingredients
Scale
- 1 whole chicken (about 3-4 pounds)
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1 large onion, cut into wedges
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well.
- Pat the chicken dry with paper towels. Gently loosen the skin over the chicken breasts and thighs, and spread about half of the herb butter mixture underneath the skin. Rub the remaining herb butter all over the outside of the chicken.
- Place the halved potatoes, carrot pieces, and onion wedges around the chicken in a large roasting pan.
- Pour the chicken broth into the bottom of the roasting pan.
- Roast for 1 hour to 1 hour and 30 minutes, or until the chicken is golden brown and cooked through. The internal temperature of the thickest part of the thigh should reach 165°F (74°C). Baste the chicken with pan juices halfway through cooking if desired.
- Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables.
Notes
- For extra flavor, you can add other vegetables like broccoli florets or bell pepper chunks during the last 30 minutes of roasting.
- If you don’t have fresh herbs, you can use 1 teaspoon each of dried rosemary and thyme.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6th of chicken and vegetables
- Calories: Approximately 500-600
- Sugar: Approximately 8-10g
- Sodium: Approximately 500-700mg
- Fat: Approximately 25-35g
- Saturated Fat: Approximately 8-12g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 30-40g
- Fiber: Approximately 5-7g
- Protein: Approximately 40-50g
- Cholesterol: Approximately 150-200mg