Description
This classic roasted chicken recipe features a whole chicken seasoned with a flavorful garlic butter rub and roasted alongside tender baby potatoes, carrots, and onions. Infused with fresh herbs and spices, the chicken develops a crispy, golden skin and juicy interior, making for a comforting and elegant meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Chicken
- 1 whole chicken (4–5 lbs)
- 1 1/2 sticks butter (softened)
- 4 cloves garlic (minced)
- 1 tbsp Bayou City All Purpose Seasoning (or Creole seasoning)
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional but recommended)
- 1 tsp onion powder
- 1 tbsp rosemary (chopped)
- Zest of 1 lemon
- Salt and pepper (to taste)
- 1 lemon (cut, for stuffing)
- 2 sprigs rosemary (for stuffing)
- 4 sprigs thyme (for stuffing)
- 2 sprigs sage (for stuffing)
- 1 large onion (quartered, half used for stuffing)
- 1 tbsp salt (for initial seasoning)
For the Vegetables
- 1 lb baby potatoes (halved)
- 1 lb carrots (roughly chopped)
- Remaining half of 1 large onion (quartered)
- 4 tbsp olive oil
- 1 tbsp Bayou City All Purpose Seasoning
- 1 tsp dried thyme or 1 sprig fresh thyme (for vegetables)
- 1 tbsp salt (for vegetables)
- 2 tsp black pepper (divided between chicken and vegetables)
- 1/2 cup white wine (or chicken stock)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Season Chicken: Season the whole chicken with 1 tablespoon of salt and let it sit. This helps draw out excess moisture and contributes to crispy skin.
- Prepare Garlic Butter: In a small bowl, combine the softened butter, minced garlic, Creole seasoning, smoked paprika, cayenne pepper, onion powder, chopped rosemary, lemon zest, and add salt and pepper to taste. Mix well to create a flavorful garlic butter spread.
- Butter and Stuff Chicken: Pat the chicken dry with paper towels. Rub the prepared garlic butter all over the chicken, including under the skin and inside the cavity. Stuff the cavity with lemon slices, thyme, rosemary, sage, and half of the quartered onion to infuse aromatic flavors.
- Prepare Vegetables: In a large bowl, toss the baby potatoes, carrots, and remaining onion with olive oil, 1 tablespoon salt, black pepper, Bayou City seasoning, and dried thyme. Transfer the vegetables to a large roasting pan and pour in the white wine or chicken stock.
- Roast Chicken and Vegetables: Place the chicken breast-side up on a rack set over the vegetables or directly on top of them in the roasting pan. Roast in the preheated oven for about 1 hour and 30 minutes, until the chicken’s internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with pan drippings every 30 minutes to keep it moist and flavorful.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Serve: Carve the chicken and serve it alongside the roasted vegetables. Use the pan drippings as a flavorful dipping sauce. Enjoy your delicious roasted chicken dinner!
Notes
- Using a whole chicken weighing 4-5 lbs is ideal for this recipe to ensure even cooking and juicy meat.
- Optional cayenne pepper adds a mild heat; adjust according to your preference.
- Letting the chicken rest after roasting is important for juicy, tender meat.
- You can substitute white wine with chicken stock to keep the dish non-alcoholic.
- For extra crispy skin, pat the chicken very dry before applying the garlic butter.
- Feel free to add other root vegetables like parsnips or turnips with the carrots and potatoes for more variety.
- The Bayou City All Purpose Seasoning can be replaced with any good quality Creole or Cajun seasoning blend.
