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Roast Chicken with Herb Butter and Vegetables

This Roast Chicken with Herb Butter recipe yields a fantastic dinner and leftovers for future meals. A whole chicken is generously coated with homemade herb compound butter. The chicken is then roasted on a bed of carrots, celery, onions, and turnips, (or whatever seasonal vegetables you have). As the chicken roasts, the herb-infused butter imparts its flavors, creating a moist and flavorful meat with a beautifully crispy golden skin. The roasted vegetables absorb the savory juices, becoming tender and caramelized, complementing the chicken perfectly.
5 from 2 votes
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Course: Main
Cuisine: American, French, Italian, Mediterranean
Diet: Gluten Free
Keyword: batch cooking, chicken, leftovers
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Author: juiceofsevenlemons

Equipment

Ingredients

Chicken

Vegetables

  • 1 cup onion chopped 1 small onion
  • 1 cup carrots chopped 2 medium carrots
  • 1 cup celery stalks chopped 2 small celery stalks
  • 1 cup turnips chopped 3 small turnips
  • 1/2 lemon
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons olive oil

Instructions

Prepare Chicken

  • Set the oven to 400 F
  • Remove any innards from the inside of the chicken
  • Using your fingers, peel apart the breast skin from the chicken flesh so that you can reach a finger between the skin and meat; reach through breast into leg and thigh and do the same with the skin, being careful not to tear any skin
  • Take half a tablespoon of butter at a time and rub underneath the skin of the chicken onto each section of the meat (breast, leg, thigh)
  • Use any remaining butter to rub onto the top of the skin
  • Salt the chicken all over and set aside

Prepare Vegetables

  • Chop the vegetables and place them into a roasting pan
  • Salt the vegetables, drizzle with oil and mix with hands to distribute the oil and salt

Roast Prepared Food

  • Place the chicken on top of the vegetables
  • Add a thermometer probe into either the chicken breast or thigh
  • Squeeze the lemon’s juice over the chicken and add the lemon into the chicken’s cavity
  • Put the chicken in the oven breast first (so it faces the back) for 15 minutes
  • Rotate the chicken so the legs are in the back of the oven and turn the oven temperature down to 350 F
  • Remove the chicken from roasting when the thermometer reaches 162 F if the probe is in the breast, or 175 F if the prob is in the thigh
  • Place the chicken on a sheet pan or carving board to rest for 15 minutes
  • Check to see if the vegetables are finished cooking by piercing them with a knife or fork (if it slides in easy they should be ready); if the vegetables need more time, return them to the oven for 15 more minutes
  • Carve the chicken and serve with the roast vegetables and any jus from the pan

Notes

  • Repurpose leftovers: Once you've enjoyed the initial meal, the leftover roasted chicken can be repurposed in various ways. From classic chicken pot pie to mouthwatering sandwiches, hearty soups, or even salads, the options are endless. The bones of the roasted chicken can be utilized to make a rich and flavorful stock, which can be frozen and used as a base for future soups and stews.
  • Cooking Times: When preparing the roast chicken, keep in mind that the cooking time may vary depending on the weight of the chicken. As a general guideline, it can take approximately 20 minutes per pound (450 grams) at a preheated oven temperature of 375°F (190°C). However, it's crucial to ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the meat to ensure it is fully cooked.
  • Use a Meat Thermometer: Cooking time can vary, so it's best to rely on an instant-read thermometer to check for doneness.
  • Rest Your Meat!: Allow the roasted chicken to rest for a few minutes before carving to ensure the juices redistribute, resulting in moist and flavorful meat.
  • Storage: Store leftover roasted chicken properly in the refrigerator and use within a few days or freeze.
  • Save the Bones: Don't discard the bones! Save them to make a homemade chicken stock that will elevate your future culinary creations.
  • Pot Pie Recipe: Top leftovers with a creamy sauce and our Wheat Pie Crust to make a delectable Chicken Pot Pie.