Roast chicken with fresh parsley and garlic to create a savory whole chicken dish.
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1 (3- to 4-pound) whole roasting chicken
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 tablespoon finely chopped fresh garlic
1 teaspoon salt
1/2 teaspoon pepper
12 ounces (about 2 cups) small red potatoes
3 large (about 2 cups) carrots, peeled, trimmed, cut into 2-inch lengths
1 medium (1 1/2 cups) onion, peeled, cut into 1-inch chunks
1/4 cup chopped fresh parsley
*Substitute Land O Lakes® Butter with Canola Oil.
Place empty 10-inch cast iron skillet in oven. Heat oven to 450°F.
Pat chicken dry; tuck wings underneath chicken and truss legs. Set aside.
Combine Butter with Olive Oil & Sea Salt, garlic, salt and pepper in bowl; mix well. Rub chicken with butter mixture.
Carefully remove hot skillet from oven. Place vegetables evenly in bottom of skillet; set prepared chicken on top of vegetables. Carefully place hot skillet back into oven.
Reduce oven temperature to 400°F. Bake 50 minutes; sprinkle chicken with parsley. Continue baking 10-15 minutes or until meat thermometer inserted into thickest part of chicken thigh reaches 165°F. Remove from oven; tent loosely with aluminum foil, allowing chicken to rest 10 minutes before carving and serving.
Substitute other root vegetables for potatoes and carrots. Parsnips, rutabaga, celery, sweet potato chunks or turnips are all good choices.
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