Name: Delicious Oven Roasted Garlic Butter Chicken Perfection
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 whole chicken 4-5 lbs; 1 lb baby potatoes halved; 1 lb carrots roughly chopped; 1 large onion quarted; 4 tbs olive oil; 2 tbs salt divided; 2 tsp black pepper; 1 tbs bayou city all purpose seasoning; 2 sprigs rosemary; 4 sprigs thyme; 2 sprigs sage; 1/2 cup white wine or chicken stock; 1 1/2 stick butter softened; 4 cloves garlic minced; 1 tbs Bayou City All Purpose Seasoning or creole seasoning; 1 tsp smoked paprika; 1 tsp cayenne optional but necessary; 1 tsp onion powder; 1 lemon zest; 1 tbs rosemary chopped; salt and pepper to taste

Description

This recipe features a whole chicken roasted to perfection with garlic butter and herbs, served alongside tender roasted vegetables.

Ingredients

1 whole chicken 4-5 lbs
1 lb baby potatoes halved
1 lb carrots roughly chopped
1 large onion quarted
4 tbs olive oil
2 tbs salt divided
2 tsp black pepper
1 tbs bayou city all purpose seasoning
2 sprigs rosemary
4 sprigs thyme
2 sprigs sage
1/2 cup white wine or chicken stock
1 1/2 stick butter softened
4 cloves garlic minced
1 tbs Bayou City All Purpose Seasoning or creole seasoning
1 tsp smoked paprika
1 tsp cayenne optional but necessary
1 tsp onion powder
1 lemon zest
1 tbs rosemary chopped
salt and pepper to taste

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Instructions

Preheat oven to 425°F (220°C).
Prepare the vegetables: Toss potatoes, carrots, and onion with olive oil, 1 tbs salt, black pepper, and Bayou City All Purpose Seasoning in a large bowl. Spread them in the roasting pan.
Prepare the chicken: Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
Make the garlic butter: In a food processor, combine softened butter, minced garlic, Bayou City All Purpose Seasoning, smoked paprika, cayenne, onion powder, lemon zest, and chopped rosemary. Process until smooth.
Spread the garlic butter under the chicken skin and all over the chicken.
Place the chicken on top of the vegetables in the roasting pan. Add the rosemary sprigs, thyme sprigs, and sage sprigs around the chicken.
Pour white wine or chicken stock into the bottom of the roasting pan.
Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes.
Let the chicken rest for 10 minutes before carving.
Serve the chicken with the roasted vegetables.

Notes

Ensure the butter is softened for easy mixing.
Adjust cayenne pepper to your spice preference.
Using a meat thermometer guarantees the chicken is cooked safely.
Resting the chicken allows the juices to redistribute, resulting in a more moist chicken.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Roasting
Cuisine: American