Description
This Easy Roasted Chicken recipe combines succulent roasted chicken with flavorful veggies and a garlic butter sauce for a delicious meal that’s simple to prepare.
Ingredients
Units
Scale
Roasted Chicken and Veggies:
- 1 whole chicken 4-5 lbs
- 1 lb baby potatoes halved
- 1 lb carrots roughly chopped
- 1 large onion quarted
- 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
Garlic Butter:
- 1 1/2 stick butter softened
- 4 cloves garlic minced
- 1 tbs Bayou City All Purpose Seasoning or creole seasoning
- 1 tsp smoked paprika
- 1 tsp cayenne
- 1 tsp onion powder
- 1 lemon zest
- 1 tbs rosemary chopped
- salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Prepare Chicken: Season the chicken inside and out with 1 tablespoon of salt, black pepper, and Bayou City All Purpose Seasoning.
- Stuff Chicken: Stuff the chicken cavity with rosemary, thyme, and sage.
- Roast Vegetables: Toss potatoes, carrots, and onion with olive oil, 1 tablespoon of salt, and pepper. Spread them in a roasting pan.
- Roast Chicken: Place the seasoned chicken on top of the veggies. Roast in the oven for about 1 hour or until the chicken is cooked through.
- Make Garlic Butter: Mix softened butter with garlic, seasonings, lemon zest, and herbs.
- Finish Dish: Baste the chicken with white wine or chicken stock during the last 20 minutes of cooking. Serve the roasted chicken and veggies with garlic butter.
Notes
- Feel free to customize the vegetable selection based on your preferences.
- Adjust the seasoning levels to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg