Garlic Herb Butter Roast Chicken with Root Vegetables
This roasted herbed chicken is a one-pan meal with rustic elegance everyone will enjoy! Garlic Herb Butter Roast Chicken with Root Vegetables is rubbed with a lemony butter and herb blend and then roasted alongside earthy root vegetables like potatoes, carrots, turnips and shallots.
“The combination of fresh herbs, lemon, and butter was absolutely delicious. The chicken was so moist and tender and making it all in one pan is a definite plus!”
Why This Recipe is a Keeper!
There’s something therapeutic about roasting a whole chicken, especially in the winter. The aroma, the rich golden color, and the crispy skin are 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 1/2 pounds.
- Fryers: Young chickens that are 6-8 weeks old and weigh 2 1/2 to 3 1/2 pounds
- Roasters: Chickens that are under 8 months old and weigh 3 1/2 to 5 pounds
- Stewing Chickens: Older chickens (which are usually hens) that are over 10 months old and weigh 5-7 pounds
For this recipe, you’ll want a 4 to 4-1/2-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:
Recipe Ingredients:
Besides the chicken as discussed above, here’s everything else you’ll need to make this roasted herbed chicken recipe along with how to prep. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Potatoes: I love the buttery flavor of Yukon Gold potatoes but red, Russets or fingerlings will also work.
- Shallots: Shallots are closely related to onions and garlic. The bulbs grow in small clusters, similar to garlic but without as many. The flavor is more delicate than onions and they break down more easily allowing for a really lovely level of caramelization.
- Turnips: Try to use small, young turnips. Large turnips can have a bitter aftertaste.
- Substitutions: Can also use rutabagas, beets or parsnips.
Step-By-Step Instructions:
- Preheat your oven to 400 degrees. Let the chicken sit at room temperature while prepping the vegetables.
- Prep the root vegetables then push place around the outer edge of a large roasting pan.
- Drizzle with olive oil and season with 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 lemons, rosemary and thyme sprigs.
- Cross the legs and tie them together with the 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! Garlic Butter Herb Roast Chicken!
- Golden, juicy, lemony, herby, garlicky goodness!
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 the Herb Butter Roast Chicken with Root Vegetables as desired and enjoy! Be sure to serve the roasted herbed chicken with crusty bread for soaking up those buttery pan juices and for squeezing those roasted garlic cloves onto!
Chef Tips and Tricks:
- Adding a small amount of chicken broth to the pan will keep the butter from burning which in turn can burn your vegetables.
- To remove excess fat, scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top.
Frequently Asked Questions:
Chicken is cooked through when it reaches an internal temperature of 165 degrees for a length of 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.
You can roast a whole chicken anywhere between 325 and 450 degrees. 375 degrees is an average temperature to do so but 400 degrees will add that next level of crispy, browned skin. The important part is that you roast it until it reaches an internal temperature of 165 – 175 degrees F on an instant-read thermometer in the thickest part of the thigh.
If you want to have golden, crispy skin, it’s better to roast chicken uncovered. If the skin starts to get too brown before it reaches the proper internal temperature, tent the chicken with a piece of aluminum foil to protect the chicken from burning.
Serve with:
The root vegetables already provide a lovely side dish, but for something green, give these a go!
- A fresh green salad.
- Mediterranean Braised Green Beans with Tomatoes
- Asparagus Cordon Bleu
- Skillet Charred Green Beans with Goat Cheese Chipotle Butter
- Balsamic Roasted Kale Sprouts with Shaved Parmesan
- Green Bean Salad Recipe with Mustard Vinaigrette
More chicken recipes you’ll love!
- 40 Clove Garlic Chicken
- Roast Chicken Half with Fingerling Potatoes
- Sheet Pan Roast Chicken with Potatoes and Green Beans
- Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
Garlic Herb Butter Roast Chicken with Root Vegetables
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Ingredients
Vegetables
- 1 pound small or 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 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 garlic - minced
- 1 stick unsalted butter - softened
- 1 teaspoon salt
- Freshly ground black pepper - to taste
Chicken
- 1 (4 to 4 1/2 pound) roasting chicken
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 small lemon - halved and seeded
- 1/2 cup chicken broth
- Crusty bread for soaking up the buttery juices and to spread the whole garlic cloves onto
Instructions
Vegetables
- Preheat oven to 400 degrees. Let the chicken sit out at room temperature while prepping the vegetables and butter.
- 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 1/4 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.
Recipe Notes
- Red, Russets, or fingerlings can be used in place of Yukon Gold.
- Can also use rutabagas, beets, or parsnips.
- A 4-4 1/2 pound chicken is recommended. Anything larger will result in longer roasting time which can dry out the meat.
- Adding a small amount of chicken broth to the pan will keep the butter from burning.
- To remove excess fat, scrape the roaster’s contents into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top.
- Can be assembled 24 hours in advance and then refrigerated.
- Let stand at room temperature 20-30 minutes before roasting.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Way too lemony for my taste. Followed the steps exactly and while the chicken was juicy and tasty, the lemon flavor really took over. The vegetables were cooked perfectly and were probably the best part of the meal for me. I’ll just omit the lemon next time.
Hi, M, Thanks so very much and happy everything else worked out for you. Appreciate your taking the time to come back and comment and rate.
I forgot to take a picture, it looked really good! Great recipe I’ll make again!
Thanks so much, Maria! Happy you enjoyed and love this recipe. Appreciate your taking the time to come back and comment.
This is one great chicken! Thanks for an awesome and delicious recipe! Love the lemon zest and juice. I added regular onion because I didn’t have any shallots. Still delish!
Hi, Anjie, Thanks so very much and so happy you enjoyed! Yes, you can definitely swap out the veggies. Thanks again!
I have a 7 lb. roasting chicken. How long should I cook?
Hi, Sarah, Thanks so much for your question. For 7 lbs., I would go 1 1/2 hours to 1 3/4 at 400 degrees. The general rule of thumb is approximately 15-20 minutes per pound but you also don’t want it dry. Just be sure an instant-read thermometer reads 165 degrees in the thickest part of the thigh and juices run clear. Thanks again and hope you enjoy! Happy Holidays!
I made this tonight for dinner. Both my husband and I thought the combination of fresh herbs, lemon, and butter was absolutely delicious. The chicken was so moist and tender and making it all in one pan is a definite plus. I put it together in the morning and just cooked it in the oven later that afternoon. Will make again -but maybe try less butter.