Roasted Chicken
A classic dish that evokes comfort, featuring a beautifully roasted chicken with crispy skin and tender juiciness, complemented by flavorful garlic herb butter and seasonal vegetables.
Ingredients
For the Chicken
- 1 whole whole chicken (4-5 lbs) Can use chicken parts if preferred.
- 4 tbs olive oil
- 2 tbs salt (divided) 1 tablespoon for seasoning chicken, remaining for vegetables
- 2 tsp black pepper To taste
- 1 tbs Bayou City all-purpose seasoning Or Creole seasoning
- 2 sprigs rosemary Fresh herbs for extra flavor
- 4 sprigs thyme Fresh herbs for extra flavor
- 2 sprigs sage Fresh herbs for extra flavor
- 1/2 cup white wine (or chicken stock) For depth of flavor
- 1 1/2 sticks butter (softened) For garlic herb butter
- 4 cloves garlic (minced)
- 1 tbs Bayou City all-purpose seasoning Or Creole seasoning
- 1 tsp smoked paprika
- 1 tsp cayenne (optional) For added heat
- 1 tsp onion powder
- 1 lemon zest
- 1 tbs rosemary (chopped)
For the Vegetables
- 1 lb baby potatoes (halved)
- 1 lb carrots (roughly chopped)
- 1 large onion (quartered) Remaining onion for roasting
Instructions
Preparation
- Preheat your oven to 425°F (220°C). This temperature will help create a crispy skin while keeping the meat juicy.
- Rub 1 tablespoon of salt over the chicken skin and inside the cavity.
- In a small bowl, mix the softened butter, minced garlic, seasoning, smoked paprika, cayenne (if using), onion powder, chopped rosemary, and lemon zest. Add salt and pepper to taste.
- Pat the chicken dry with paper towels. Spread the garlic herb butter all over the chicken.
- Stuff the chicken cavity with lemon wedges, thyme, rosemary, sage, and half the onion.
- In a large bowl, toss the halved baby potatoes, roughly chopped carrots, and remaining onion with olive oil, salt, pepper, seasoning, and dried thyme.
Cooking
- Pour the seasoned vegetables into a large roasting pan. Add white wine or chicken stock. Place the chicken on a rack above the vegetables.
- Roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan drippings every 30 minutes.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serving
- Carve the chicken and serve it alongside the vegetables, drizzling with pan drippings for added flavor.
Notes
Use a meat thermometer to check internal temperature. Prep ahead by seasoning chicken the night before and refrigerating.