Description
This Roasted Chicken recipe features a whole chicken seasoned with a flavorful Creole garlic butter and roasted to golden perfection alongside baby potatoes, carrots, and onions. The combination of fresh herbs, spices, and a splash of white wine or chicken stock creates a juicy, crispy-skinned chicken with tender, savory vegetables perfect for a comforting family meal.
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
- 1 tbsp rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Season the Chicken: Season the whole chicken with 1 tablespoon of salt and let it sit to draw out excess moisture, which will help create a crispy skin later.
- Prepare Garlic Butter: In a small bowl, combine softened butter, minced garlic, Creole seasoning, smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest. Mix well and add salt and pepper to taste.
- Apply Garlic Butter: Pat the chicken dry with paper towels, then generously rub the Creole garlic butter all over the chicken, including under the skin and inside the cavity for maximum flavor. Stuff the cavity with lemon wedges, thyme, rosemary, sage, and half of the onion.
- Toss Vegetables: In a large bowl, toss the baby potatoes, carrots, and remaining onion with olive oil, 1 tablespoon salt, black pepper, Bayou City seasoning, and dried thyme.
- Arrange in Roasting Pan: Add the seasoned vegetables to a large roasting pan and pour in the white wine or chicken stock. Place the chicken breast-side up on a rack over the vegetables, or directly on top of them.
- Roast Chicken: Roast in the preheated oven for 1 hour and 30 minutes or until the chicken’s internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with pan drippings every 30 minutes to keep it moist.
- Rest Chicken: After roasting, remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Serve: Carve the chicken and serve it alongside the roasted vegetables. Offer pan drippings on the side for dipping. Enjoy your flavorful roasted chicken meal!
Notes
- For a Spicier Kick: Increase the cayenne pepper in the Creole garlic butter or leave jalapeño seeds in the green sauce if using.
- Substitutions: If unavailable, use Cajun or Creole seasoning as a substitute for Bayou City All Purpose Seasoning, or create a blend of paprika, garlic powder, onion powder, and cayenne pepper.
- Resting the Chicken: Resting the chicken after roasting helps retain moisture and enhances flavor.
- Pat the Chicken Dry: Removing moisture from the skin is crucial to achieving a crispy, golden crust when roasted.
- Season Under the Skin: Rubbing garlic butter beneath the skin infuses deeper flavor and keeps the meat juicy.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of the recipe)
- Calories: 550
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
