Ultimate Roasted Chicken

why make this recipe

Roasted chicken is a classic dish that never goes out of style. It’s perfect for family dinners, special occasions, or even just a regular weeknight meal. The savory flavors from the garlic butter, herbs, and vegetables create a comforting aroma that fills your home. Plus, it’s an easy one-pot meal that allows you to spend less time in the kitchen and more time with your loved ones.

how to make Roasted Chicken

Ingredients:

• 1 whole chicken (4-5 lbs)
• 1 lb baby potatoes (halved)
• 1 lb carrots (roughly chopped)
• 1 large onion (quartered)
• 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 sticks 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)

Directions:

1. Preheat your oven to 425°F (220°C).
2. Season the chicken with 1 tbs of salt and set aside. This step helps draw out excess moisture for crispy skin.
3. In a small bowl, prepare the garlic butter. Combine the softened butter, minced garlic, all-purpose (creole) seasoning, smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest. Mix well and add salt and pepper to taste.
4. Pat the chicken dry with paper towels. Rub the garlic butter all over the chicken, including under the skin and inside the cavity. Stuff the cavity with lemon, thyme, rosemary, sage, and half of the onion.
5. In a large bowl, toss the baby potatoes, carrots, and remaining onion with olive oil, salt, pepper, Bayou City seasonings, and dried thyme.
6. Place the vegetables in a large roasting pan and add the white wine/chicken stock.
7. Position the chicken breast-side up on a rack over the vegetables (or just place it on top of the veggies) in the roasting pan.
8. Roast in the oven for about 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with pan drippings every 30 minutes.
9. After cooking, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
10. Serve the roasted chicken alongside the vegetables, with the pan drippings on the side for dipping. Enjoy!

how to serve Roasted Chicken

Roasted chicken is best served warm right after resting. Place the chicken on a large platter and arrange the roasted veggies around it for a beautiful presentation. Offer the pan drippings alongside as a dipping sauce. This dish pairs nicely with a simple green salad or crusty bread for a complete meal.

how to store Roasted Chicken

To store leftover roasted chicken, let it cool completely, then wrap it in plastic wrap or foil and place it in the refrigerator. It will last for about 3-4 days. For longer storage, the chicken can be shredded and stored in an airtight container in the freezer for up to 4 months.

tips to make Roasted Chicken

• For extra flavor, let the chicken marinate with the garlic butter for a few hours or overnight in the fridge before cooking.
• You can add other vegetables like Brussels sprouts or bell peppers to the roasting pan for variation.
• Make sure to baste the chicken throughout cooking to keep it moist and enhance the flavor.

variation

Try adding different herbs or spices to the garlic butter for a unique twist, such as dill or Italian seasoning. You can also substitute the vegetables based on what you have on hand or prefer.

FAQs

Can I use a frozen chicken?
It is best to use a thawed chicken for even cooking. If you must use a frozen chicken, ensure it is fully defrosted before seasoning and roasting.

How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C) in the thickest part of the thigh.

Can I roast a chicken at a lower temperature?
Yes, you can roast a chicken at a lower temperature, but it will take longer to cook. A good alternative is 350°F (175°C) for about 1 hour 50 minutes to 2 hours, but adjust the time based on the size of the chicken.

Roasted Chicken

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• Author: admin
• Total Time: 105 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A classic roasted chicken dish infused with garlic butter and fresh herbs, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 whole chicken (4–5 lbs)
• 1 lb baby potatoes (halved)
• 1 lb carrots (roughly chopped)
• 1 large onion (quartered)
• 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 sticks butter (softened)
• 4 cloves garlic (minced)
• 1 tbs Bayou City All Purpose Seasoning (or creole seasoning)
• 1 tsp smoked paprika
• 1 tsp cayenne (optional)
• 1 tsp onion powder
• 1 lemon (zest)
• 1 tbs rosemary (chopped)
• Salt and pepper (to taste)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Season the chicken with 1 tbs of salt and set aside.
3. In a small bowl, prepare the garlic butter by mixing softened butter, minced garlic, all-purpose seasoning, smoked paprika, cayenne (if using), onion powder, chopped rosemary, and lemon zest. Add salt and pepper to taste.
4. Pat the chicken dry and rub the garlic butter all over the chicken, including under the skin and inside the cavity. Stuff the cavity with lemon, thyme, rosemary, sage, and half of the onion.
5. Toss baby potatoes, carrots, and remaining onion in a large bowl with olive oil, salt, pepper, Bayou City seasonings, and dried thyme.
6. Place the vegetables in a large roasting pan and add the white wine or chicken stock.
7. Position the chicken breast-side up on a rack over the vegetables in the roasting pan.
8. Roast in the oven for about 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with pan drippings every 30 minutes.
9. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
10. Serve the roasted chicken alongside the vegetables and pan drippings. Enjoy!

Notes

For extra flavor, let the chicken marinate with the garlic butter for a few hours or overnight in the fridge. You can also add other vegetables like Brussels sprouts or bell peppers.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 900mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg

Keywords: roasted chicken, one-pot meal, comfort food, easy dinner