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Homemade Garlic Herb Butter Roasted Chicken & Root Veggies photo

Garlic Herb Butter Roasted Chicken & Root Veggies

This Garlic Herb Butter Roasted Chicken & Root Veggies is a juicy, flavorful, and comforting meal, perfect for family dinners or impressing guests with ease.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 4-5 lbs, rinsed and patted dry
  • 1/2 cup unsalted butter softened to room temperature
  • 4 cloves garlic finely minced
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons fresh thyme leaves stripped and chopped
  • 2 tablespoons fresh parsley chopped
  • Salt and freshly ground black pepper
  • 4 large carrots peeled and cut into roughly 2-inch chunks
  • 2 parsnips peeled and cut into chunks similar in size to the carrots
  • 1 large onion cut into wedges
  • 2 tablespoons olive oil extra virgin preferred

Equipment

  • Roasting pan or large oven-safe skillet
  • Meat thermometer
  • Mixing bowl
  • Kitchen twine
  • Brush or spoon
  • Cutting board and sharp knife

Method
 

Prep the Garlic Herb Butter
  1. In a small bowl, combine the softened butter with minced garlic, chopped rosemary, thyme, and parsley. Mix until all the herbs are evenly distributed through the butter. Season lightly with salt and pepper.
Prepare the Chicken
  1. Pat the whole chicken dry with paper towels, especially under the skin if possible. Gently loosen the skin over the breasts and thighs without tearing it. Using a spoon or your fingers, spread about two-thirds of the garlic herb butter underneath the skin, directly on the meat. Rub the remaining butter all over the chicken’s exterior. Season the chicken generously with salt and pepper all over.
Prepare the Root Vegetables
  1. In a large mixing bowl, toss the carrots, parsnips, and onion wedges with olive oil, a pinch of salt, and pepper. Make sure each piece is coated evenly to ensure roasting to a golden, caramelized finish.
Arrange Chicken and Veggies
  1. Place the chicken breast-side up in the center of your roasting pan or oven-safe skillet. Arrange the seasoned root vegetables evenly around the chicken.
Roast to Perfection
  1. Preheat your oven to 425°F (220°C). Roast the chicken and vegetables for about 1 hour and 15 minutes, or until the internal temperature of the chicken’s thickest part reaches 165°F (75°C). Halfway through roasting, baste the chicken with pan juices and toss the vegetables for even cooking. If the chicken skin browns too quickly, loosely tent it with foil.
Rest and Serve
  1. Once cooked, remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving. Serve the carved chicken alongside the roasted root veggies for a complete, hearty meal.

Notes

  • Use a meat thermometer to ensure the chicken is perfectly cooked and safe to eat.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Try swapping root veggies seasonally for varied flavors and textures.
  • Trussing the chicken with kitchen twine helps achieve even cooking.
  • Basting the chicken halfway through roasting keeps it juicy and flavorful.