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Garlic Herb Butter Roast Chicken with Root Vegetables Recipe

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A flavorful Garlic Herb Butter Roast Chicken with tender roasted root vegetables including Yukon Gold potatoes, turnips, carrots, and shallots. The chicken is generously rubbed with a homemade garlic herb butter, roasted to juicy perfection, and served with crusty bread to soak up the rich buttery juices and roasted garlic cloves.

Ingredients

Vegetables

  • 1 pound small or baby Yukon Gold potatoes, halved
  • 4 medium turnips, peeled and quartered
  • 4 large carrots, peeled and cut into even 2-inch pieces
  • 2 large shallots, peeled and quartered
  • 1 head garlic, separated into cloves with peel on
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Herb Butter

  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 small lemon, zested and juiced
  • 5 cloves garlic, minced
  • 1 stick unsalted butter, softened (approximately 8 tablespoons)
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste

Chicken

  • 1 (4 to 4 1/2 pound) roasting chicken
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 1 small lemon, halved and seeded
  • 1/2 cup chicken broth
  • Crusty bread, for serving

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Let the roasting chicken sit out at room temperature while you prepare the vegetables and herb butter to ensure even cooking.
  2. Prepare Vegetables: Combine the halved Yukon Gold potatoes, quartered turnips, cut carrots, shallots, and whole garlic cloves in a large roasting pan. Drizzle with olive oil and season with salt and freshly ground black pepper. Toss well to coat evenly.
  3. Arrange Vegetables: Push the vegetables toward the outer edges of the roasting pan, creating a clear space in the center to place the chicken.
  4. Make Herb Butter: In a small bowl, mix chopped parsley, rosemary, and thyme. Sprinkle about one tablespoon of this mixture over the vegetables. Then, add lemon zest and juice, minced garlic, softened butter, salt, and black pepper to the herb mixture. Stir thoroughly until well combined into a smooth herb butter.
  5. Butter the Chicken: Gently separate the skin from the chicken meat where possible, and spread half of the herb butter underneath the skin to infuse flavor directly into the meat. Spread the remaining butter evenly over the outside of the chicken.
  6. Stuff the Chicken: Place the lemon halves and fresh rosemary and thyme sprigs into the chicken cavity to impart additional aroma and flavor as it roasts.
  7. Truss and Position: Tie the legs of the chicken together using butcher’s twine and tuck the wings under the upper back to ensure even roasting and a tidy presentation. Place the chicken breast-side up in the center of the pan surrounded by the prepared vegetables.
  8. Add Broth and Roast: Drizzle the chicken broth over the vegetables to add moisture and depth to the roast. Place the roasting pan in the oven and roast the chicken for 1 to 1 1/4 hours, or until a meat thermometer inserted into the thickest part of the thigh reads at least 165°F (74°C).
  9. Rest the Chicken: Once cooked, tent the chicken loosely with foil and let it rest for 10 to 15 minutes. This allows the juices to redistribute throughout the meat, ensuring juiciness.
  10. Serve: Carve the chicken as desired and serve with the roasted vegetables and crusty bread to soak up the flavorful buttery juices and whole roasted garlic cloves.

Notes

  • Allowing the chicken to come to room temperature before roasting helps in even cooking.
  • You can substitute fresh herbs with dried ones if necessary, but fresh herbs provide better flavor.
  • Use a meat thermometer to check doneness to avoid over or undercooking.
  • Leftover herb butter can be saved for spreading on bread or vegetables.
  • For a crisper skin, pat the chicken dry before applying the herb butter.

Find it online: https://bitezly.com/garlic-herb-butter-roast-chicken-with-root-vegetables-recipe/