Herb Butter Roasted Chicken
6
servings
35 min
PREP TIME
1 hr 55 min
TOTAL TIME

Ingredients

Chicken

1 (3- to 4-pound) whole roasting chicken

Herb Rub

1/4 cup Land O Lakes® Butter with Canola Oil plus Calcium & Vitamin D

1 tablespoon finely chopped fresh garlic

1 teaspoon salt

1/2 teaspoon pepper

Vegetables

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

Herbs

1/4 cup chopped fresh parsley

How to make

  1. STEP 1

    Place empty 10-inch cast iron skillet in oven. Heat oven to 450°F.

  2. STEP 2

    Pat chicken dry; tuck wings underneath chicken and truss legs. Set aside.

  3. STEP 3

    Combine butter with canola oil, garlic, salt, and pepper in bowl; mix well. Rub chicken with herb butter mixture.

  4. STEP 4

    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.

  5. STEP 5

    Reduce heat to 400°F. Cook 50 minutes; sprinkle chicken with chopped parsley.  Continue cooking 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.

Tip #1

Substitute other root vegetables for potatoes and carrots. Parsnips, rutabaga, celery, sweet potato chunks or turnips are all good choices.

Nutrition

780 Calories
44 Fat (mg)
245 Cholesterol (mg)
710 Sodium (mg)
18 Carbohydrates (g)
3 Dietary Fiber
74 Protein (g)
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