Garlic Herb Butter Roast Chicken with Root Vegetables is a one-pan meal with rustic elegance that everyone will enjoy! The chicken is rubbed with a lemony butter and herb blend then roasted alongside earthy root vegetables like potatoes, carrots, turnips and shallots.
There’s something therapeutic about roasting a whole chicken, especially in the winter. The aroma, the rich golden color and the crispy skin is a culinary work of art!
It’s a super easy process anyone can do and best of all, a whole roasted chicken often results in an extra meal or two along with some lovely, rich stock from the bones!
This recipe is inspired by one from Giada de Laurentis so you know it’s going to be good. Let’s make it! But first…
What type of chicken is best for roasting?
There are four major types of chicken that are readily available at most grocery stores:
- Broilers: Young chickens that are 6-8 weeks old and weigh approximately 2 ½ pounds.
- Fryers: Young chickens that are 6-8 weeks old and weigh 2 ½ to 3 ½ pounds
- Roasters: Chickens that are under 8 months old and weigh 3 ½ to 5 pounds
- Stewing Chickens: Older chickens (usually hens) that are over 10 months old and weigh 5-7 pounds
For this recipe, you’ll want a 4 to 4 ½-pound roasting chicken that’s organic, free-range, or at the very least, hormone and antibiotic-free.
Using too large a chicken will require more roasting time which can cause the meat to dry out. The root vegetables will also get overdone unless you add them later in the roasting process.
How to make Garlic Herb Butter Roast Chicken with Root Vegetables:
- Start by prepping the root vegetables. You can use any combination of root vegetables! I used:
- Whole garlic cloves
- Try rutabaga, beets or parsnips, too!
- Place the vegetables around the outer edge of a large roasting pan.
- Drizzle with olive oil and season with salt and black pepper.
- Gather and prep the ingredients for the garlic herb butter:
- Two lemons, one zested and juiced and the other halved
- Rosemary plus sprigs for stuffing the chicken
- Thyme plus sprigs for stuffing the chicken
- Salt and black pepper
- Combine the parsley, rosemary and thyme in a small bowl, then sprinkle some of it over the vegetables.
- Take the rest of the herbs and mix well with the butter, lemon juice, zest and minced garlic. Season with salt and black pepper.
- Prep the chicken. I don’t wash chicken before cooking except for whole chickens. I like to make sure no “innards” remain and I look it over carefully for pin feathers or filoplumes (which resemble hair).
- Thoroughly pat it dry with paper towels.
- Fill the cavity with the lemons, rosemary and thyme sprigs.
- Crisscross and tie the legs together with butcher’s twine.
- Tuck the wings under the chicken’s upper back.
- Carefully separate the skin from the breast area and tuck half of the butter underneath the skin.
- Spread the remaining butter over the rest of the chicken.
- Nestle the chicken into the center of the vegetables.
- Drizzle the vegetables with chicken broth.
- Place in a preheated 400-degree oven.
- Roast for approximately 1 hour….
- And friends!
- Golden, juicy, lemony, herby, garlicky goodness!
When is chicken thoroughly cooked?
Chicken is cooked through went it reaches an internal temperature of 165 degrees for 15 seconds.
With larger pieces of protein, there will be some carryover cooking after you take it out of the oven so if you’re still concerned about 165-degree chicken, that internal temperature is going to rise by a few degrees.
How to test a whole chicken for doneness:
The easiest way to do this is with an instant-read thermometer. Simply insert the thermometer into the thickest part of the thigh, being careful to not hit any bone.
Touching a bone can give you an artificially and incorrectly high-temperature reading. The arrow below shows you where to insert the thermometer.
The juices should also run clear and you’ll notice the legs and wings move more freely in their joints.
Carve as desired and enjoy! Be sure to serve some crusty bread alongside for soaking up those buttery juices and for squeezing those roasted garlic cloves onto!
More chicken recipes you’ll love!
- Sheet Pan Roast Chicken with Potatoes Green Beans Olives and Lemon
- Herb and Garlic Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes
- Chicken Scallopini with Roasted Vegetable Ratatouille
- Chicken Asparagus Divan
- Chicken with 40 Cloves of Garlic
- Chicken Bouillabaisse
- Easy Skillet Mediterranean Chicken
- Easy Chicken and Sausage Cassoulet
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- 1 (4 to 4 ½-pound) roasting chicken
- 1 pound baby Yukon Gold potatoes, halved
- 4 medium turnips, peeled and quartered
- 4 large carrots, peeled and cut into even 2-inch pieces
- 2 large shallots, peeled and quartered
- 1 head of garlic, separated into cloves (leave the peel on)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- HERB BUTTER
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 small lemon, zested and juiced
- 5 cloves of garlic, minced
- 1 stick unsalted butter, softened
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 3 sprigs of fresh rosemary
- 5 sprigs of fresh thyme
- 1 small lemon, halved and seeded
- ½ cup chicken broth
- Crusty bread for soaking up the buttery juices and to spread the whole garlic cloves onto.
- Preheat oven to 400 degrees. Let the chicken sit out at room temperature while prepping the vegetables and butter.
- VEGETABLES: Combine the vegetables in a large roasting pan. Drizzle with olive oil and season to taste with salt and black pepper.
- Push the vegetables toward the outer edges of the roasting pan, making room for the chicken.
- HERB BUTTER: Combine the parsley, rosemary and thyme in a small bowl. Sprinkle the vegetables with 1 tablespoon of the herb combination.
- Add the lemon zest and juice, garlic, butter, salt and black pepper. Stir well to combine.
- CHICKEN: Carefully separate the skin from the meat where possible and spread half the butter under the skin. Spread the other half of the butter over the chicken.
- Stuff the cavity of the chicken with the lemon halves and herb sprigs.
- Tie the legs together with butcher's twine and tuck the wings under the upper back of the chicken.
- Place the chicken in the center of the pan surrounded by the vegetables.
- Drizzle the vegetables with the chicken broth.
- Place in the preheated oven and roast for 1 to 1 ¼ hours or until a meat thermometer inserted into the thickest part of the thigh reads at least 165 degrees.
- Tent with foil and let the chicken rest for 10-15 minutes. Carve as desired and serve with crusty bread to soak up the buttery juices and whole garlic cloves.
MAKE AHEAD: Can be assembled 24 hours in advance and then refrigerated. Let stand at room temperature 20-30 minutes before roasting.
Amount Per Serving: Calories: 625Total Fat: 43gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 109mgSodium: 855mgCarbohydrates: 49gFiber: 11gSugar: 10gProtein: 17g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.