Herb Butter Roasted Whole Chicken with Potatoes & Carrots

Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

Introduction

Oven Roasted Whole Chicken is a timeless, comforting dish that delivers juicy meat, crispy golden skin, and deep, savory flavor in every bite. This Herb Butter Roasted Whole Chicken with Potatoes & Carrots takes the classic Sunday roast to the next level with a fragrant blend of garlic, butter, rosemary, and thyme that melts into the chicken as it cooks. The result is tender, moist meat paired with perfectly caramelized vegetables that soak up all the flavorful drippings. A quick tip: pat the chicken very dry before adding the herb butter—this ensures beautifully crisp, golden-brown skin.

Ingredients

For the Whole Chicken

• 1 whole chicken (4–5 lb / 1.8–2.2 kg)
• 4 tbsp unsalted butter, softened (56 g)
• 3 cloves garlic, minced
• 1 tsp salt (6 g)
• 1/2 tsp black pepper (2 g)
• 1 tsp paprika (3 g)
• 1 tsp dried thyme (1 g)
• 1 tsp dried rosemary (1 g)
• 1 lemon, halved
• 1 small onion, quartered

For the Vegetables

• 4 medium potatoes, cut into chunks (600 g)
• 3 large carrots, sliced (300 g)
• 2 tbsp olive oil (30 ml)
• 1/2 tsp salt (3 g)
• 1/2 tsp pepper (2 g)
• 1/2 tsp garlic powder (2 g)
• 1/2 tsp thyme (1 g)

Step-by-Step Instructions

1. Prepare the chicken.

   Pat the whole chicken completely dry with paper towels—this step is essential for crisp skin. Remove any giblets from the cavity if included.

2. Make the herb butter.

   In a small bowl, mix softened butter with garlic, salt, pepper, paprika, thyme, and rosemary. The mixture should be fragrant and creamy.

3. Season the chicken.

   Gently lift the skin over the chicken breast and spread some of the herb butter directly underneath for extra moisture. Rub the remaining butter all over the skin.

4. Fill the cavity.

   Stuff the inside of the chicken with lemon halves and onion pieces. This infuses the meat with warmth, sweetness, and aromatics.

5. Prepare the vegetables.

   In a large bowl, toss potatoes and carrots with olive oil, salt, pepper, garlic powder, and thyme. Spread them in an even layer in a roasting pan.

6. Place the chicken on top.

   Position the chicken breast-side up on a rack or directly over the vegetables. This allows the drippings to flavor and soften the veggies.

7. Roast the chicken.

   Preheat the oven to 425°F (220°C). Roast for 20 minutes to crisp the skin, then reduce heat to 375°F (190°C) and continue roasting for 55–65 minutes.

8. Check for doneness.

   Insert a thermometer into the thickest part of the thigh; it should read 165°F (74°C). The juices should run clear, not pink.

9. Rest the chicken.

   Transfer the chicken to a cutting board and let it rest for 10–15 minutes. This keeps the meat juicy and easy to carve.

10. Serve and enjoy.

    Slice the chicken and serve with the roasted potatoes and carrots. Spoon pan juices on top for extra flavor.

FAQs

How do I keep the chicken from drying out?

Rubbing herb butter under the skin and roasting at a high temperature first helps lock in moisture and create juicy meat.

Can I use fresh herbs instead of dried?

Absolutely—use double the amount of fresh rosemary and thyme for a brighter, more aromatic flavor.

Can I roast the chicken without vegetables?

Yes! Simply place the chicken on a roasting rack. But the veggies add flavor and make the meal complete.

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