Flavor your roasted chicken to perfection with a homemade garlic and herb butter.
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1/4 cup Land O Lakes® Butter, softened
2 teaspoons Italian seasoning
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1 (3- to 4-pound) pound whole roasting chicken
3 medium ribs (1 cup) celery, cut into 1-inch slices
2 medium (1 cup) parsnips, peeled, cut into 1-inch slices
2 medium (1 cup) carrots, peeled, cut into 1-inch slices
1 medium (1 cup) onion, cut into 1-inch pieces
Heat oven to 350°F.
Combine all butter mixture ingredients in bowl; mix well.
Loosen skin on chicken using fingers, particularly over chicken breast and legs. Pat chicken dry with paper towels. Rub half of butter mixture under and over skin.
Toss cut vegetables with remaining butter mixture in bowl; set aside.
Place chicken, breast-side up, into ungreased 13x9-inch baking pan. Secure wings and legs to body with kitchen string. Place vegetable mixture around chicken.
Bake, basting chicken occasionally with pan juices and stirring vegetables, 70-85 minutes or until meat thermometer inserted into inner thigh reaches at least 165°F and juices run clear when pierced with fork.
Place cooked chicken onto large serving plate. Use slotted spoon to arrange vegetables around chicken.
With a few kitchen staples, like chicken and your favorite vegetables, you’re well on your way to a delicious, one-pan meal.