Simple Roasted Chicken with Vegetables
A whole chicken roasted to golden perfection with herb and garlic butter, served alongside tender roasted carrots and baby potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4-6
Ingredients
Whole chicken (3-4 lbs)
Unsalted butter (4 tbsp)
Fresh rosemary (2 sprigs)
Fresh thyme (2 sprigs)
Garlic cloves (4, minced)
Carrots (3, peeled and cut into 2-inch pieces)
Baby potatoes (12, halved)
Olive oil (2 tbsp)
Salt (to taste)
Black pepper (to taste)
Instructions
Preheat oven to 425°F (220°C).
In a small bowl, mix unsalted butter, minced garlic, chopped rosemary, and thyme.
Pat the whole chicken dry and season inside and out with salt and black pepper.
Rub the herb and garlic butter mixture all over the chicken, including under the skin.
Place the chicken breast-side up on a large roasting pan or oven-safe skillet.
In a bowl, toss carrots and baby potatoes with olive oil, salt, and pepper.
Arrange vegetables evenly around the chicken in the pan.
Roast in the preheated oven for about 1 hour 15-20 minutes, or until the chicken skin is golden brown and an internal temperature of 165°F (74°C) is reached.
Let the chicken rest for 10 minutes before carving.
Serve the whole roasted chicken centrally on a large white oval platter, surrounded by the roasted vegetables.