Garlic Butter Roast Chicken
Ingredients
The Chicken
-
1
whole
chicken (4-5 pounds)
-
½
cup
butter (softened)
-
1
tablespoon
garlic powder
-
1
tablespoon
salt
-
1½
teaspoons
black pepper
The Vegetables
-
1
pound
fingerling potatoes
-
1
pound
spring carrots
-
10
cloves
garlic (peeled)
-
1
tablespoon
Italian seasoning
-
2
tablespoons
olive oil
Instructions
- Preheat the oven to 375°F and prepare a roasting pan with nonstick spray.
- Mix softened butter, garlic powder, salt, and pepper in a bowl.
- Separate the skin from the meat of the chicken and spread some butter mixture underneath.
- Combine potatoes, carrots, garlic, Italian seasoning, salt, and pepper in a bowl and toss with olive oil.
- Spread the vegetables in the roasting pan.
- Truss the chicken and place it in the pan, then brush with the remaining butter mixture.
- Roast the chicken for 1½ to 2 hours until the internal temperature reaches 180°F, rotating the pan halfway through.
- Let the chicken rest for 15 minutes before carving, while continuing to roast the vegetables until tender.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
413
Total fat
30g
Total carbohydrates
34g
Total protein
4g
Sodium
281mg
Cholesterol
61mg
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