Herb Butter Roasted Chicken
Roast chicken with fresh parsley and garlic to create a savory whole chicken dish. Shred leftover chicken to use the next day to make Salsa Verde Chicken Enchiladas.
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Make One Get One
It's all about creating one dish and turning the leftovers into something new!
Leftovers from this heavenly butter-roasted chicken can be shredded to use to use in our Salsa Verde Chicken Enchilada recipe. These enchiladas are loaded with chicken, covered in Land O’Lakes® Mexican Blend Farmstyle Shreds and pack a little punch with the final sprinkle of sliced jalapeños. It's another new meal, not just the leftovers. Enjoy!
Ingredients
Chicken
1 (3- to 4-pound) whole roasting chicken
1 Land O Lakes® Butter with Olive Oil & Sea Salt
4 cup1 tablespoon finely chopped fresh garlic
1 teaspoon salt
1
2 teaspoon pepperVegetables
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 parsleyHow to make
-
STEP 1
Place empty 10-inch cast iron skillet in oven. Heat oven to 450°F.
-
STEP 2
Pat chicken dry; tuck wings underneath chicken and truss legs. Set aside.
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STEP 3
Combine Butter with Olive Oil & Sea Salt, garlic, salt and pepper in bowl; mix well. Rub chicken with butter mixture.
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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.
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STEP 5
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.
Tip #1
Substitute other root vegetables for potatoes and carrots. Parsnips, rutabaga, celery, sweet potato chunks or turnips are all good choices.
And don't forget to tag us @landolakesktchn.
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