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Garlic Butter Roast Chicken
This succulent Garlic Butter Roast Chicken was inspired by a simple question: What if you rubbed the buttery spread for garlic bread on a chicken and roasted it?
👥 4 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 1h 30m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●baking dish
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Coat a roasting pan and rack with nonstick spray.
2
In a small bowl, mix together softened butter, garlic powder, 1 tablespoon salt and 1 1/2 teaspoons pepper. Set aside.
garlic powder1 tablespoon
3
Starting at the back opening of the chicken, use your fingers to carefully separate the skin from the meat on the chicken breast and thighs. Be careful not to tear skin. Spread about 1/4 cup of the butter mixture between the skin and meat of the chicken.
4
In a medium bowl, add potatoes, carrots, garlic cloves, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and toss to combine. Spread vegetables evenly in bottom of roasting pan.
Italian seasoning (see note 4)1 tablespoonolive oil2 tablespoons
5
Fold wings of chicken across back with tips touching. Tie drumsticks together with kitchen twine. Place chicken, breast side up, in the center rack and set in roasting pan. Brush chicken with remaining garlic-butter mixture.
6
Roast uncovered for 1 1/2 to ⏱️ 2 hours, until a thermometer inserted near the thigh reaches an internal temperature of 180 degrees. Rotate baking dish after ⏱️ 30 minutes.
7
Remove from oven and transfer chicken to a rimmed baking sheet. Tent with foil for ⏱️ 15 minutes before carving.
8
Meanwhile, return roasting pan to oven and continue to cook the vegetables until they are golden brown and tender (when pierced with a paring knife), about 10 to ⏱️ 15 minutes longer. Remove vegetables with a slotted spoon and serve with roasted chicken.
Nutrition Facts
calories
830 kcal
fat Content
59 g
serving Size
1 -2 pc. chicken + 1 c. vegetables
fiber Content
7 g
sugar Content
6 g
sodium Content
404 mg
protein Content
40 g
trans Fat Content
1 g
cholesterol Content
204 mg
carbohydrate Content
35 g
saturated Fat Content
24 g
unsaturated Fat Content
31 g
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