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Preheat oven to 425°F.

In a large baking dish, add the potatoes, carrots, and onion. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss well with hands and spread evenly in the dish.

In a bowl, mix softened butter with Better Than Bouillon Roasted Chicken Base, lemon zest (grated directly into the bowl), chopped fresh thyme, chopped fresh rosemary, salt, and pepper until fully combined using a fork.

Gently loosen the skin of the chicken, particularly around the breast. Using a gloved hand, spread most of the herb butter underneath the skin. Rub the remaining butter over the outside of the chicken.

Season the exterior of the chicken with 1 teaspoon kosher salt. Stuff the cavity with the halved lemon and fresh herb sprigs (rosemary and thyme). Tuck the wings underneath the chicken and tie the legs with kitchen twine to hold their shape.

Place the prepared chicken on top of the seasoned vegetables in the baking dish.

Roast at 425°F for 15 minutes. Reduce heat to 375°F and continue roasting for 75–90 minutes, or until the internal temperature of the chicken reaches 165°F. Make sure to baste the chicken a couple of times throughout the roasting process to ensure it turns out golden and crisp on the outside, and juicy and flavorful on the inside.
Let the roasted chicken and vegetables rest for 10–15 minutes before carving the chicken. Spoon the pan juices over the chicken and vegetables before serving.


Preheat oven to 425°F.

In a large baking dish, add the potatoes, carrots, and onion. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss well with hands and spread evenly in the dish.

In a bowl, mix softened butter with Better Than Bouillon Roasted Chicken Base, lemon zest (grated directly into the bowl), chopped fresh thyme, chopped fresh rosemary, salt, and pepper until fully combined using a fork.

Gently loosen the skin of the chicken, particularly around the breast. Using a gloved hand, spread most of the herb butter underneath the skin. Rub the remaining butter over the outside of the chicken.

Season the exterior of the chicken with 1 teaspoon kosher salt. Stuff the cavity with the halved lemon and fresh herb sprigs (rosemary and thyme). Tuck the wings underneath the chicken and tie the legs with kitchen twine to hold their shape.

Place the prepared chicken on top of the seasoned vegetables in the baking dish.

Roast at 425°F for 15 minutes. Reduce heat to 375°F and continue roasting for 75–90 minutes, or until the internal temperature of the chicken reaches 165°F. Make sure to baste the chicken a couple of times throughout the roasting process to ensure it turns out golden and crisp on the outside, and juicy and flavorful on the inside.
Let the roasted chicken and vegetables rest for 10–15 minutes before carving the chicken. Spoon the pan juices over the chicken and vegetables before serving.
