Garlic Herb Butter Roast Chicken with Root Vegetables
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.
Servings: 4
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.
Notes
SUBSTITUTIONS:
- 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
Serving: 1 | Calories: 494kcal | Carbohydrates: 46g | Protein: 6g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1017mg | Potassium: 1146mg | Fiber: 9g | Sugar: 12g | Vitamin A: 13080IU | Vitamin C: 93mg | Calcium: 137mg | Iron: 3mg