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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    • Print Recipe

    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 19 reviews

    • on January 07, 2014

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      Soooo delicious and moist that the chicken almost dissolves in your mouth!!! The best part is how easy the recipe is; the only modification it's that I always use dried tarragon.

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    • on August 28, 2013

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      So tasty and so simple to make! It made the house smell amazing! Please do keep treating us with many more recipes, Laura! We are huge fans!!

      people found this review Helpful.
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    • 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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