Herb Roasted Chicken with Root Vegetables
A whole chicken rubbed with butter and fresh herbs, roasted until golden with sweet caramelized root vegetables scattered around the pan.
Ingredients (serves 4)
- 1 whole chicken (4 lbs)
- 4 tablespoons butter
- 3 tablespoons fresh thyme
- 3 tablespoons fresh rosemary
- 1 lemon
- 4 carrots
- 4 potatoes
- 1 onion
- Salt and black pepper to taste
- 1 cup chicken stock
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Save this recipeInstructions
- 1
Preheat oven to 425°F. Pat chicken dry inside and out. Mix softened butter with chopped thyme, rosemary, salt, and pepper.
- 2
Rub herb butter all over the chicken, under the skin, and inside the cavity. Stuff cavity with lemon halves.
- 3
Arrange carrots, potatoes, and onion around the chicken in a roasting pan. Pour chicken stock into the pan.
- 4
Roast for 60 to 70 minutes until the skin is golden and juices run clear when thighs are pierced.
- 5
Let the chicken rest for 10 minutes.
- 6
Carve the chicken and serve with roasted vegetables spooned with pan juices.
