Description
This classic roasted chicken recipe features a whole bird seasoned with a flavorful Creole garlic butter, baked alongside tender baby potatoes, carrots, and onions. The chicken is infused with aromatic herbs like rosemary, thyme, and sage and basted regularly for a juicy, crispy-skinned finish. Perfect for a comforting family dinner, this dish pairs deliciously with pan drippings served on the side.
Ingredients
Scale
Roasted Chicken and Veggies
- 1 whole chicken (4-5 lbs)
- 1 lb baby potatoes, halved
- 1 lb carrots, roughly chopped
- 1 large onion, quartered
- 4 tbsp olive oil
- 2 tbsp salt, divided
- 2 tsp black pepper
- 1 tbsp Bayou City All Purpose Seasoning
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sprigs sage
- 1/2 cup white wine or chicken stock
Garlic Butter
- 1 1/2 sticks butter, softened
- 4 cloves garlic, minced
- 1 tbsp Bayou City All Purpose Seasoning or creole seasoning
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional but recommended)
- 1 tsp onion powder
- 1 lemon, zest only
- 1 tbsp rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and vegetables.
- Season Chicken: Season the whole chicken with 1 tablespoon of salt and set it aside. This step helps draw out excess moisture and encourages crispy skin during roasting.
- Make Garlic Butter: In a small bowl, combine the softened butter, minced garlic, Bayou City All Purpose (or Creole) seasoning, smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest. Mix thoroughly, then season with salt and pepper to taste.
- Prepare the Chicken: Pat the chicken dry carefully using paper towels. Rub the prepared Creole garlic butter all over the chicken, including underneath the skin and inside the cavity. Stuff the cavity with lemon wedges, thyme, rosemary, sage sprigs, and half the onion quarters for added aroma and flavor.
- Prepare Vegetables: In a large bowl, toss the halved baby potatoes, chopped carrots, and remaining onion with olive oil, remaining salt, black pepper, Bayou City seasoning, and dried thyme.
- Assemble for Roasting: Spread the seasoned vegetables evenly in a large roasting pan. Pour the white wine or chicken stock over the veggies to keep them moist. Place the chicken on a rack breast-side up above the vegetables or directly on top of the veggies in the pan.
- Roast the Chicken: Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with pan drippings every 30 minutes to enhance moisture and flavor.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Resting allows juices to redistribute throughout the meat, ensuring it stays moist.
- Serve: Carve the roasted chicken and serve it alongside the pan-roasted vegetables. Use pan drippings as a delicious dipping sauce. Enjoy your flavorful, herb-infused roasted chicken dinner!
Notes
- For a Spicier Kick: Add more cayenne pepper to the Creole garlic butter or include seeded jalapeños in the green sauce.
- Substitutions: If Bayou City All Purpose Seasoning is unavailable, you can use Cajun or Creole seasoning or a blend of paprika, garlic powder, onion powder, and cayenne pepper.
- Resting the Chicken: Letting the chicken rest after roasting helps the juices redistribute, keeping the meat juicy and tender.
- Pat the Chicken Dry: Ensuring the chicken is dry before seasoning helps achieve crispy, golden skin.
- Season Under the Skin: Applying garlic butter under the skin adds deeper flavor and moisture to the meat.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
