Herb Butter Roasted Chicken
Herb Butter Roasted Chicken
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.
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35 min
Prep Time
1 hr 55 min
Total Time
6
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!
Ingredients
Chicken
1 (3- to 4-pound) whole roasting chicken
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 tablespoon finely chopped fresh garlic
1 teaspoon salt
12 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 12 cups) onion, peeled, cut into 1-inch chunks
14 cup chopped fresh parsley
How to make
-
STEP 1
Place empty 10-inch cast iron skillet in oven. Heat oven to 450°F.
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STEP 2
Pat chicken dry; tuck wings underneath chicken and truss legs. Set aside.
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STEP 3
Combine Butter with Olive Oil & Sea Salt, garlic, salt and pepper in bowl; mix well. Rub chicken with butter mixture.
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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.
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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)
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