Description
A juicy, whole-roasted chicken with a crisp herb-butter crust, cooked atop a bed of caramelized carrots, potatoes, and onions.
Ingredients
Scale
- 4 lb whole chicken, giblets removed
- 4 tbsp unsalted butter, softened
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- 1 head of garlic, halved crosswise
- 1 lb carrots, peeled and cut into chunks
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces
- 1 yellow onion, cut into wedges
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat your oven to 425F (218C).
- Pat the chicken completely dry with paper towels and season the internal cavity with salt and pepper.
- Mix the softened butter with minced rosemary, thyme, salt, and pepper. Carefully lift the skin over the breast and spread the herb butter directly onto the meat.
- In a large roasting pan, toss carrots, potatoes, and onions with olive oil, salt, and pepper until evenly coated.
- Place the chicken on top of the vegetables, breast side up. Stuff the cavity with halved garlic and extra herb sprigs.
- Roast for 1 hour to 1 hour 30 minutes, or until a meat thermometer reaches 165F in the thickest part of the thigh.
- Remove the chicken from the pan and let it rest on a carving board for 15 minutes.
- If vegetables need more browning, return the pan to the oven for 10 minutes while the chicken rests.