How To Make Garlic Roasted Chicken with Vegetables
This roasted chicken is rubbed on with a herb butter along with some seasonings, and is served with a medley of roasted potatoes and carrots.
Serves:
Ingredients
- 5lbsroasting chicken
- salt and pepper
For Stuffing:
- 1onion,quartered
- 1rosemary sprig
- 1lemon,quartered
For Herb Butter:
- 1cupbutter,softened
- 3garlic cloves,minced
- 1tbspthyme,finely chopped
- 1tbsporegano,finely chopped
- 1tbsprosemary,finely chopped
- 1tspsalt
- ½tsppepper
For Vegetables:
- 1large onion,quartered
- 1lbbaby potatoes
- 3large carrots,sliced into 2-inch pieces
- 1tbspolive oil
- salt and pepper
Instructions
Preheat the oven to 425 degrees F. Remove the giblets from the chicken, then season with salt and pepper.
Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
In a small bowl, combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
In a medium sized bowl, add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
Roast the chicken for 1½ hours or until the internal temp reaches 165 degrees F.
Carve, serve, and enjoy!
Nutrition
- Calories: 1205.31kcal
- Fat: 91.83g
- Saturated Fat: 36.57g
- Trans Fat: 1.24g
- Monounsaturated Fat: 33.81g
- Polyunsaturated Fat: 14.13g
- Carbohydrates: 25.79g
- Fiber: 5.14g
- Sugar: 4.56g
- Protein: 67.99g
- Cholesterol: 406.42mg
- Sodium: 1377.79mg
- Calcium: 114.19mg
- Potassium: 1336.38mg
- Iron: 6.78mg
- Vitamin A: 1519.83µg
- Vitamin C: 35.97mg
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