Recipe of Favorite Garlic Butter and Herb Oven Roasted Chicken and Vegetables

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The ingredients needed to make Garlic Butter and Herb Oven Roasted Chicken and Vegetables:

1. Get 1 Broil-Fryer Chicken
2. Make ready 4 Potatoes, cubed
3. Take 1 Bag Baby Carrots, halved
4. Get 1 Onion, sliced
5. Make ready 4 Celery Stalks, sliced into small chunks
6. Take Butter Rub*
7. Get 3-4 Sticks Butter, softened
8. Make ready 1 Tbsp. Garlic Powder
9. Make ready 1 Tbsp. Lemon Pepper
10. Make ready 1 Tbsp. Dried Parsley
11. Get 1 Tbsp. Dried Cilantro
12. Take Extra Seasonings*
13. Prepare Salt and Black Pepper
14. Make ready Dried Oregano

Rub chicken with herb butter mixture. Roast the Garlic Herb-Butter Chicken Place the roasting pan in the center of the oven and bake for one hour. After an hour, use an instant-read thermometer to check the temperature if you are not using a cooking thermometer with probe. For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.

Steps to make Garlic Butter and Herb Oven Roasted Chicken and Vegetables:

1. Preheat oven to 450 degrees Fahrenheit. Chop and slice all vegetables and set aside.
2. Rinse and pat chicken completely dry inside and out. In a small bowl mix the butter and herb rub til everything is combined. Rub the chicken on the inside of cavity and all over the outside and try to get up underneath the skin of the chicken also. Place the chicken into a roasting pan or baking dish large enough to hold the bird and veggies.
3. Arrange the vegetables around and inside the chicken. Salt and Pepper vegetables.Thoroughly salt the bird and sprinkle with black pepper and oregano. Cover with aluminum foil and place in preheated oven. Bake for 1 hour and 5 minutes. Half way through cooking remove aluminum foil and stir round the vegetables an baste chicken with pan juices. Put back in oven to finish cooking. Remove from oven and let rest for 5 minutes then slice and serve. Enjoy 😊.

After an hour, use an instant-read thermometer to check the temperature if you are not using a cooking thermometer with probe. For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic. Arrange the vegetables around the chicken in a single. Season the inside of the chicken liberally with salt and pepper, then stuff the cavity with rosemary, lemon halves, and garlic cloves. Carefully pull the skin up from the chicken and rub the herb butter in between.

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