Butter Roasted Chicken with Roasted Vegetables

Photo: Butter Roasted Chicken with Roasted Vegetables

TOTAL TIME: 2 hr 35 min
Prep: 20 min
Inactive Prep: --
Cook: 2 hr 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • Butter roasted chicken
  • 1 chicken, about 3 pounds/1.2 kg
  • Sprig fresh rosemary
  • Sprig fresh thyme
  • Few sprigs fresh tarragon
  • Salt and freshly ground black pepper
  • 1/4 cup/60 g butter
    • Roasted vegetables
    • 6 small potatoes, peeled and cut into grins
    • 4 carrots, cut in half, then halved lengthwise
    • 3 leeks, washed, trimmed and cut into logs
    • 2 handfuls cherry tomatoes
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    Directions

    For the chicken: Heat the oven to 400 degrees F. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Set the chicken in a roasting pan on its left leg, and set the butter on top.

    Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear.

    For the vegetables: Heat the oven to 400 degrees F. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over top and tuck in the bay leaves and rosemary. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.

    For the plate: Combine some chicken and vegetables on a plate, enjoy!

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    5

    Newest Ratings and Reviews

    Read all 17 reviews

    • on April 25, 2013

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      Easy. Delicious. Best chicken I have ever cooked! Normally my husband calls my chicken "Chicken Sahara" because I always always always dry it out. This turned out light and juicy...very happy with this recipe.

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    • on January 20, 2013

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      OMG this was good! Might be fun to make a gravy out of the drippings and butter. Will try that next time. So easy and so yummy.

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    • on January 04, 2013

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      I rediscovered my cast iron skillet the other week after using it to great success to prepare a potato gratin so I was pleased to use it again after seeing Laura make this oh so simple chicken dish on her show using a cast iron pan. I could not bring myself to plop 4 tablespoons (and certainly not the whole stick i.e. the 8 tablespoons she used on the show to create the baste for the chicken. I just rubbed my usual olive oil, salt, pepper, and dried herbs on the chicken and placed it on its side in the pan. I was fortunate that the chicken I bought was trussed to begin with so I didn't worry about that step either. I also heated my skillet in the oven as it preheated. The chicken rendered more than enough fat for basting and turned a beautiful golden brown when all was said and done. I'd a terrible time waiting for it to rest prior to cutting into it as it smelled so good. The breast was juicy and the thighs fully cooked so all in all a very satisfying weeknight dinner dish.

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