Description

A show-stopping whole roasted chicken slathered with a caramelized herb butter glaze, surrounded by golden baby potatoes and seasonal garden vegetables. This rustic, family-style dinner is juicy, flavorful, and perfect for Sunday suppers or holiday gatherings.

Ingredients

Scale

For the Chicken and Vegetables:
1 whole chicken (4–5 lbs), giblets removed
1 lb baby potatoes, halved if large
2 cups mixed garden vegetables (carrots, zucchini, bell peppers, cut into 2-inch chunks)
1 large onion, quartered
5 cloves garlic, smashed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
For the Caramelized Herb Butter Glaze:
4 tablespoons unsalted butter, softened
2 tablespoons honey
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
2 teaspoons fresh sage, chopped
1 teaspoon lemon zest
1/2 teaspoon red pepper flakes (optional)

Instructions

Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels and season inside and out with salt and pepper.
In a small bowl, mash together the butter, honey, rosemary, thyme, sage, lemon zest, and red pepper flakes until well combined.
Gently loosen the skin of the chicken breast and thighs, and spread about 2 tablespoons of the herb butter under the skin. Rub the remaining butter all over the outside of the chicken.
Place the chicken in a large roasting pan or cast-iron skillet. Arrange the baby potatoes, garden vegetables, onion, and garlic around the chicken.
Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat.
Roast for 20 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and continue roasting for 40–50 minutes, or until the chicken skin is deep golden and the internal temperature of the thigh reaches 165°F (74°C).
Baste the chicken with the pan juices halfway through roasting. Let rest for 10–15 minutes before carving.
Serve the chicken on a platter surrounded by the roasted vegetables and potatoes. Spoon any remaining pan juices over the top.

Notes

For extra caramelization, broil the chicken for the last 2–3 minutes. The herb butter can be made a day ahead and refrigerated. Feel free to swap vegetables with whatever is in season.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Method: Main Course
Cuisine: American

Nutrition

Calories: 650 kcal
Sugar: 12 g
Fat: 38 g
Carbohydrates: 28 g
Protein: 46 g