Herb Butter Roasted Chicken

Name: Herb Butter Roasted Chicken
Prep time: 35 min
Total time: 1 h 55 min
Yield: 6 servings
Ingredients: Chicken; 1 (3- to 4-pound) whole roasting chicken; 1/4 cup * Land O Lakes® Butter with Olive Oil & Sea Salt; 1 tablespoon finely chopped fresh garlic; 1 teaspoon salt; 1/2 teaspoon pepper; Vegetables; 12 ounces (about 2 cups) small red potatoes; 3 large (about 2 cups) carrots, peeled, trimmed, cut into 2-inch lengths; 1 medium (1 1/2 cups) onion, peeled, cut into 1-inch chunks; 1/4 cup chopped fresh parsley

Roast chicken with fresh parsley and garlic to create a savory whole chicken dish. Shred leftover chicken to use the next day to make Salsa Verde Chicken Enchiladas.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

35 min

Prep Time

1 hr 55 min

Total Time

servings

Make One Get One

It's all about creating one dish and turning the leftovers into something new!

Leftovers from this heavenly butter-roasted chicken can be shredded to use to use in our Salsa Verde Chicken Enchilada recipe. These enchiladas are loaded with chicken, covered in Land O Lakes® Mexican Blend Farmstyle Shreds and pack a little punch with the final sprinkle of sliced jalapeños. It's another new meal, not just the leftovers. Enjoy!

Get started!

Keep screen on.

Ingredients

Chicken

1 (3- to 4-pound) whole roasting chicken

¹/₄ cup Land O Lakes® Butter with Olive Oil & Sea Salt

1 tablespoon finely chopped fresh garlic

1 teaspoon salt

¹/₂ teaspoon pepper

Vegetables

12 ounces (about 2 cups) small red potatoes

3 large (about 2 cups) carrots, peeled, trimmed, cut into 2-inch lengths

1 medium (1 ¹/₂ cups) onion, peeled, cut into 1-inch chunks

¹/₄ cup chopped fresh parsley

*Substitute Land O Lakes® Butter with Canola Oil.

How to make

STEP 1

Place empty 10-inch cast iron skillet in oven. Heat oven to 450°F.
STEP 2

Pat chicken dry; tuck wings underneath chicken and truss legs. Set aside.
STEP 3

Combine Butter with Olive Oil & Sea Salt, garlic, salt and pepper in bowl; mix well. Rub chicken with butter mixture.
STEP 4

Carefully remove hot skillet from oven. Place vegetables evenly in bottom of skillet; set prepared chicken on top of vegetables. Carefully place hot skillet back into oven.
STEP 5

Reduce oven temperature to 400°F. Bake 50 minutes; sprinkle chicken with parsley. Continue baking 10-15 minutes or until meat thermometer inserted into thickest part of chicken thigh reaches 165°F. Remove from oven; tent loosely with aluminum foil, allowing chicken to rest 10 minutes before carving and serving.

Tip #1

Substitute other root vegetables for potatoes and carrots. Parsnips, rutabaga, celery, sweet potato chunks or turnips are all good choices.

780 Calories

44 Fat (g)

245 Cholesterol (mg)

710 Sodium (mg)

18 Carbohydrates (g)

3 Dietary Fiber

74 Protein (g)

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

Featured In

COLLECTION

Festival of Lights Dinner

These traditional Festival of Lights Dinner recipes are wholesome, savory and delicious.

See Recipes