Simple Roasted Chicken with Vegetables
A whole roasted chicken coated in herb and garlic butter, served with tender roasted carrots and baby potatoes. Crispy skin with juicy meat and soft vegetables make this a comforting and elegant dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4-6 1x
Ingredients
whole chicken (3-4 lbs)
unsalted butter (4 tbsp)
garlic cloves (4, minced)
fresh rosemary (2 tbsp, chopped)
fresh thyme (2 tbsp, chopped)
carrots (3, peeled and cut into chunks)
baby potatoes (1 lb, halved)
olive oil (2 tbsp)
salt (to taste)
black pepper (to taste)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix the unsalted butter with minced garlic, chopped rosemary, and chopped thyme.
Pat the whole chicken dry with paper towels. Gently loosen the skin over the breasts and rub half the herb garlic butter mixture under the skin. Rub the remaining butter mixture all over the outside of the chicken.
Season the chicken generously with salt and black pepper.
Place the carrots and baby potatoes in a large roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Place the chicken on top of the vegetables in the roasting pan.
Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the whole roasted chicken centrally on a large white oval platter surrounded by the roasted carrots and baby potatoes.