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Herb Butter Roasted Chicken

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!

Get started!



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.

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 Olive Oil & Sea Salt, garlic, salt and pepper in bowl; mix well. Rub chicken with 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 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.

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