Roasted Chicken with Garlic Herb Butter
A classic roasted chicken dish with garlic herb butter that delivers vibrant flavors and a crispy skin, perfect for gatherings or cozy nights in.
Ingredients
For the Chicken
- 1 whole whole chicken (4-5 lbs)
- 1 lb baby potatoes (halved)
- 1 lb carrots (roughly chopped)
- 1 large onion (quartered)
For the Garlic Herb Butter
- 4 tbsp olive oil
- 1.5 sticks butter (softened)
- 4 cloves garlic (minced)
- 1 tbsp Bayou City All Purpose Seasoning (or Creole seasoning)
- 1 tsp smoked paprika
- 1 tsp cayenne (optional) adds great flavor
- 1 tsp onion powder
- 1 zest lemon
- 1 tbsp rosemary (chopped)
- Salt and pepper (to taste)
For Roasting
- 2 tbsp salt (divided)
- 2 tsp black pepper
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sprigs sage
- 0.5 cup white wine (or chicken stock)
Instructions
Preparation
- Begin by preheating your oven to 425°F (220°C).
- Rinse the chicken and pat it dry with paper towels. Rub 1 tablespoon of salt over the entire chicken to help draw out excess moisture, ensuring a crispy skin.
- In a small bowl, mix the softened butter, minced garlic, Bayou City seasoning, smoked paprika, optional cayenne, onion powder, chopped rosemary, and lemon zest until well combined. Add salt and pepper to taste.
- Gently lift the skin of the chicken and rub the garlic herb butter all over the meat, including under the skin and inside the cavity.
- Stuff the chicken cavity with remaining lemon, thyme, rosemary, sage, and half of the onion.
- In a large bowl, toss the baby potatoes, carrots, and remaining onion with olive oil, the remaining salt and pepper, and additional Bayou City seasoning. Mix well to coat the vegetables.
Roasting
- Place the seasoned vegetables in a large roasting pan. Pour in the white wine or chicken stock.
- Place the chicken, breast-side up, on a rack over the vegetables in the roasting pan. Roast for approximately 1 hour and 30 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with pan drippings every 30 minutes.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Serve the roasted chicken alongside the vegetables, with the pan drippings for dipping. Enjoy the comforting flavors!
Notes
Ensure to dry the chicken well for a crispy skin. This dish makes excellent leftovers, perfect for lunches or quick dinners throughout the week. Experiment with different herbs and spices to suit your taste.