Ingredients
- 1 whole chicken (about 4 lbs / 1.8 kg)
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh parsley, finely chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh sage, chopped (optional)
- 3 garlic cloves, finely minced
- Zest of 1 lemon
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 lbs carrots, peeled and chopped
- 1 lb parsnips, peeled and chopped
- 1 1/2 lbs baby or fingerling potatoes, halved if large
- 1 large onion, cut into wedges
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). In a bowl, mix softened butter with herbs, garlic, lemon zest, salt, and pepper.
- Pat the chicken dry. Gently loosen the skin and spread half the butter under the skin. Rub the rest over the outside.
- Toss vegetables with olive oil, salt, and pepper. Arrange in a roasting pan and place chicken on top.
- Roast for 1 hour 15 minutes, basting every 15–20 minutes. Chicken is done when internal temp reaches 165°F (74°C).
- Let chicken rest 10 minutes before carving. Serve with roasted vegetables.
Notes
- Use dried herbs if needed—use 1/3 the amount of fresh.
- Make compound butter up to 2 days in advance.
- Swap in fennel, sweet potatoes, or turnips for variety.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/4 chicken + vegetables
- Calories: 610
- Sugar: 5g
- Sodium: 840mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 41g
- Cholesterol: 165mg
