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Roasted Chicken

Roasted Chicken
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This Roasted Chicken recipe is a must-try for anyone seeking a delicious and satisfying meal. Infused with rich Creole garlic butter and paired with vibrant roasted vegetables, this dish balances flavors and textures beautifully. Perfect for family dinners or gatherings, this easy-to-follow recipe ensures everyone can enjoy tender, juicy chicken with crispy skin. The combination of fresh herbs and aromatic spices elevates this classic dish into a flavorful experience that will impress your guests. With minimal prep time and straightforward steps, roasting a whole chicken has never been easier!

Ingredients

Scale
  • 1 whole chicken (4–5 lbs)
  • 2 tablespoons salt
  • 2 teaspoons black pepper
  • 1 tablespoon Bayou City all-purpose seasoning
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 sprigs sage
  • 1 lb baby potatoes (halved)
  • 1 lb carrots (roughly chopped)
  • 1 large onion (quartered)
  • 4 tablespoons olive oil
  • 1 1/2 stick butter (softened)
  • 4 cloves garlic (minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne (optional)
  • 1 teaspoon onion powder
  • 1 lemon (zest)
  • 1/2 cup white apple vinegar (or chicken stock)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Season the chicken with 1 tablespoon of salt and set aside.
  3. In a small bowl, mix softened butter, minced garlic, bayou city seasoning, smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest until well combined. Add salt and pepper to taste.
  4. Pat the chicken dry with paper towels. Rub the Creole garlic butter generously all over the chicken—don’t forget under the skin and inside the cavity! Stuff it with lemon halves, thyme, rosemary, sage, and half of your quartered onion.
  5. In a large bowl, toss together baby potatoes, carrots, and remaining onion with olive oil, salt, pepper, bayou city seasonings, and dried thyme. Place these veggies into a large roasting pan. Pour in white apple vinegar or chicken stock.
  6. Place the chicken breast-side up on a rack over or on top of the vegetables in your roasting pan. Roast for about 90 minutes or until its internal temperature reaches 165°F (75°C), basting every 30 minutes with pan drippings.
  7. Once fully cooked, remove from oven and let rest for about 10-15 minutes before carving.
  8. Serve your beautiful roasted chicken alongside those delicious roasted vegetables.

Nutrition

Find it online: https://dailyrecipetime.com/roasted-chicken/