Description
A whole chicken oven-roasted with a fragrant herb butter glaze, served with tender, caramelized carrots, parsnips, and onions.
Ingredients
1 whole chicken (about 4 lbs)
4 tablespoons unsalted butter
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
4 cloves garlic, minced
1 lemon, halved
3 large carrots, peeled and cut into 2-inch pieces
3 parsnips, peeled and cut into 2-inch pieces
1 large onion, quartered
Salt and black pepper to taste
2 tablespoons olive oil
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix the softened butter with chopped rosemary, thyme, and minced garlic to create the herb butter glaze.
Pat the chicken dry with paper towels. Season the cavity with salt and pepper, then stuff with the lemon halves.
Gently loosen the skin over the chicken breasts and thighs and spread half of the herb butter under the skin. Rub the remaining herb butter all over the outside of the chicken skin.
Season the chicken generously with salt and black pepper.
Place the chicken breast-side up in a large roasting pan or ovenproof skillet.
Toss the carrots, parsnips, and onion in olive oil, salt, and pepper. Arrange the vegetables evenly around the chicken in the pan.
Roast the chicken and vegetables for about 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is crispy and golden brown.
Baste the chicken and vegetables occasionally with pan juices during roasting.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Transfer the whole chicken to a large white platter centered and arrange the roasted vegetables evenly around it for serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes