Print

Roasted Chicken

Roasted Chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Roasted Chicken recipe is the perfect centerpiece for any meal, delivering a burst of flavor with each bite. Infused with rich Creole garlic butter and surrounded by a medley of roasted vegetables, this dish is ideal for family gatherings, dinner parties, or cozy weeknight dinners. It’s easy to prepare, impressive in presentation, and versatile enough to pair with a variety of sides. Serve it at your next occasion to wow your guests and create an unforgettable dining experience.

Ingredients

Scale
  • 1 whole chicken (4–5 lbs)
  • 1 lb baby potatoes (halved)
  • 1 lb carrots (roughly chopped)
  • 1 large onion (quartered)
  • 4 tbs olive oil
  • 2 tbs salt (divided)
  • 2 tsp black pepper
  • 1 tbs bayou city all purpose seasoning
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 sprigs sage
  • 1/2 cup white apple vinegar (or chicken stock)
  • 1 1/2 stick butter (softened)
  • 4 cloves garlic (minced)
  • 1 tbs Bayou City All Purpose Seasoning (or creole seasoning)
  • 1 tsp smoked paprika
  • 1 tsp cayenne (optional but necessary)
  • 1 tsp onion powder
  • 1 lemon (zest)
  • 1 tbs rosemary (chopped)
  • Salt and pepper (to taste)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Season the chicken with 1 tablespoon of salt and set aside.
  3. In a small bowl, combine softened butter, minced garlic, all-purpose seasoning, smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest. Mix until well combined. Add salt and pepper to taste.
  4. Pat the chicken dry with paper towels. Rub the Creole garlic butter all over the chicken, including under the skin and inside the cavity. Stuff the cavity with lemon, thyme, rosemary, sage, and half an onion.
  5. In a large bowl, toss together baby potatoes, carrots, and remaining onion. Add olive oil, salt, pepper, bayou city seasonings, and dried thyme. Mix well.
  6. Add the seasoned vegetables to a large roasting pan and pour in white apple vinegar or chicken stock. Place the chicken breast-side up on a rack over the vegetables in the roasting pan. Roast for about 1 hour 30 minutes or until an internal temperature of 165°F (75°C) is reached. Baste every 30 minutes with pan drippings.
  7. Once cooked through, remove from oven and let rest for 10–15 minutes before carving.
  8. Serve your delicious roasted chicken alongside roasted vegetables and drizzle some pan drippings on top for extra flavor.

Nutrition

Find it online: https://clarameals.com/roasted-chicken/

save me