Rosemary Butter Roasted Whole Chicken

by WholeFoodWendy
Prep: 20m
Cook: 2h
poultry
Rosemary Butter Roasted Whole Chicken - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:9
1/2cupbutter
4tbspfresh rosemary
2tbspfresh parsley
1tspsalt
1/2tspblack pepper
3garlic cloves
5lbwhole roasting chicken
6small red potatoes
6medium carrots
2medium onions
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make the herb butter

    In a small saucepan, melt the butter over low heat. Stir in the minced rosemary, minced parsley, salt, pepper, and minced garlic until combined.

  1. 2

    Prep and coat the chicken

    Place the chicken breast side up on a rack in a shallow roasting pan. Tie the drumsticks together with kitchen string. Spoon half of the herb butter over the chicken, getting some under the skin wherever possible.

  2. 3

    Add the vegetables

    Halve the potatoes; halve the carrots lengthwise and cut into 2-inch pieces; quarter the onions. Arrange them around the chicken in the pan, then drizzle the remaining herb butter over the vegetables.

  3. 4

    Roast

    Bake at 350°F for 1½ hours. Baste with the cooking juices, then continue baking 30–60 minutes longer, basting occasionally, until a thermometer inserted in the thickest part of the thigh reads 170°–175°F. If the chicken browns too quickly, cover loosely with foil.

  4. 5

    Rest and serve

    Remove from the oven and tent loosely with foil. Let rest 10–15 minutes before carving. Serve with the roasted vegetables and pan juices.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Rosemary Butter Roasted Whole Chicken

Created by: WholeFoodWendy

Prep Time: 20m
Cook Time: 2h
Servings: 9

Ingredients

  • 1/2 cup butter
  • 4 tbsp fresh rosemary
  • 2 tbsp fresh parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 garlic cloves
  • 5 lb whole roasting chicken
  • 6 small red potatoes
  • 6 medium carrots
  • 2 medium onions

Instructions

  1. Make the herb butterIn a small saucepan, melt the butter over low heat. Stir in the minced rosemary, minced parsley, salt, pepper, and minced garlic until combined.
  2. Prep and coat the chickenPlace the chicken breast side up on a rack in a shallow roasting pan. Tie the drumsticks together with kitchen string. Spoon half of the herb butter over the chicken, getting some under the skin wherever possible.
  3. Add the vegetablesHalve the potatoes; halve the carrots lengthwise and cut into 2-inch pieces; quarter the onions. Arrange them around the chicken in the pan, then drizzle the remaining herb butter over the vegetables.
  4. RoastBake at 350°F for 1½ hours. Baste with the cooking juices, then continue baking 30–60 minutes longer, basting occasionally, until a thermometer inserted in the thickest part of the thigh reads 170°–175°F. If the chicken browns too quickly, cover loosely with foil.
  5. Rest and serveRemove from the oven and tent loosely with foil. Let rest 10–15 minutes before carving. Serve with the roasted vegetables and pan juices.

Notes & Tips

A whole chicken is one of those things worth doing right. Real butter, fresh rosemary, a handful of root vegetables — that's the whole recipe. The herb butter does double duty: it goes over the skin and under it where you can work it in, and the chicken sits right on top of the vegetables as it roasts, so everything gets those rich, herb-scented pan juices. Roasting a whole bird takes patience — about 2 hours at 350° — but the hands-on time is maybe 20 minutes. Don't skip the resting step. 10–15 minutes before you carve makes a real difference in how juicy it stays.