Herb Butter Roasted Chicken and Veggies
Herb Butter Roasted Chicken and Veggies
Ingredients
For the Vegetables
- 1 1/2 pounds baby gold potatoes, halved if larger
- 3 carrots, medium, peeled and chopped
- 1 yellow onion, medium, sliced into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Chicken & Herb Butter
- 1 whole chicken, 5–5 1/2 pounds, patted dry
- 1 stick unsalted butter, 8 tablespoons, softened
- 2 teaspoons Better Than Bouillon Premium Roasted Chicken Base
- 1 lemon, zest of
- 1/2 tablespoon fresh thyme, chopped
- 1/2 tablespoon fresh rosemary, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Cavity
- 1 lemon, cut in half
- 1 fresh rosemary sprigs, as needed
- 1 fresh thyme sprigs, as needed
For Seasoning Outside
- 1 teaspoon kosher salt
Instructions
- 1
Preheat oven to 425°F.
⏱️ 15 min•🌡️ 425
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 10 min
- 6
Place the prepared chicken on top of the seasoned vegetables in the baking dish.
⏱️ 1 min
- 7
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.
⏱️ 105 min•🌡️ 375 - 8
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.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Herb Butter Roasted Chicken and Veggies
For the Vegetables
- 1 1/2 pounds baby gold potatoes, halved if larger
- 3 carrots, medium, peeled and chopped
- 1 yellow onion, medium, sliced into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Chicken & Herb Butter
- 1 whole chicken, 5–5 1/2 pounds, patted dry
- 1 stick unsalted butter, 8 tablespoons, softened
- 2 teaspoons Better Than Bouillon Premium Roasted Chicken Base
- 1 lemon, zest of
- 1/2 tablespoon fresh thyme, chopped
- 1/2 tablespoon fresh rosemary, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Cavity
- 1 lemon, cut in half
- 1 fresh rosemary sprigs, as needed
- 1 fresh thyme sprigs, as needed
For Seasoning Outside
- 1 teaspoon kosher salt
Instructions
- 1
Preheat oven to 425°F.
⏱️ 15 min•🌡️ 425 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 10 min - 6
Place the prepared chicken on top of the seasoned vegetables in the baking dish.
⏱️ 1 min - 7
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.
⏱️ 105 min•🌡️ 375 - 8
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.
⏱️ 15 min