Garlic Herb Chicken (Print Version)
# Ingredients:
01 -
One whole chicken, about 4 to 4 1/2 pounds.
02 -
3 tablespoons of softened butter.
03 -
1 1/2 teaspoons of finely chopped garlic.
04 -
1 1/2 teaspoons of freshly chopped rosemary.
05 -
1 1/2 teaspoons of freshly chopped thyme.
06 -
2 teaspoons of grated lemon peel.
07 -
Salt and ground black pepper to taste.
08 -
1 teaspoon of paprika.
09 -
Lemon wedges for serving on the side.
10 -
Roughly 1 3/4 pounds of red potatoes, cut into chunks about 1 1/2 inches.
11 -
1 pound of big carrots, chopped into 1-inch pieces.
12 -
2 teaspoons of minced garlic.
13 -
1 tablespoon of freshly chopped rosemary.
14 -
2 teaspoons of thyme leaves, minced.
15 -
1 tablespoon of olive oil.
16 -
3 tablespoons of fresh parsley, chopped.
# Instructions:
01 -
Start by preheating your oven to 425°F and get your baking pan ready.
02 -
Use kitchen scissors to cut out the backbone of the chicken.
03 -
Sprinkle the inner part of the chicken with salt and black pepper.
04 -
Press down firmly on the breast to flatten it out.
05 -
Combine the butter, garlic, lemon zest, and herbs in a small bowl.
06 -
Gently create pockets under the skin by separating it from the meat.
07 -
Spread the butter blend under the loosened chicken skin.
08 -
Lay the chicken flat on the tray, folding the wing tips under.
09 -
Sprinkle paprika, salt, and pepper over the chicken evenly.
10 -
Coat vegetables in olive oil, herbs, garlic, and seasonings.
11 -
Spread the veggies evenly all around the chicken on the tray.
12 -
Pop the tray into the oven and roast for 50 to 60 minutes until chicken reaches 160-165°F internally.
13 -
Cover the roasted chicken with foil and let it sit for 10 minutes.
14 -
Sprinkle parsley on top and serve with lemon wedges on the side.
# Notes:
01 -
Thicker carrots work better for roasting as they don't overcook fast.
02 -
Check the veggies about halfway through cooking—at 30 minutes.