Description
This classic roasted chicken recipe features a whole chicken seasoned with a flavorful Creole garlic butter and roasted alongside baby potatoes, carrots, and onions. Infused with fresh herbs and aromatic spices, the chicken turns out juicy with crispy golden skin, making it the perfect comforting meal for family dinners.
Ingredients
Scale
Roasted Chicken and Veggies
- 1 whole chicken (4-5 lbs)
- 1 lb baby potatoes, halved
- 1 lb carrots, roughly chopped
- 1 large onion, quartered
- 4 tbsp olive oil
- 2 tbsp salt, divided
- 2 tsp black pepper
- 1 tbsp Bayou City all purpose seasoning
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sprigs sage
- 1/2 cup white wine or chicken stock
Garlic Butter
- 1 1/2 sticks butter, softened
- 4 cloves garlic, minced
- 1 tbsp Bayou City all purpose seasoning or Creole seasoning
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional but recommended)
- 1 tsp onion powder
- 1 lemon, zest only
- 1 tbsp rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting and achieving crispy skin.
- Season Chicken: Season the whole chicken with 1 tablespoon of salt and set aside. This step helps draw out excess moisture, which contributes to the crispy skin.
- Prepare Garlic Butter: In a small bowl, combine softened butter, minced garlic, all purpose (Creole) seasoning, smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest. Mix well, then add salt and pepper to taste.
- Apply Garlic Butter: Pat the chicken dry thoroughly using paper towels. Rub the Creole garlic butter all over the chicken, including under the skin and inside the cavity for maximum flavor infusion. Stuff the cavity with lemon halves, thyme, rosemary, sage, and half of the onion.
- Prepare Vegetables: In a large bowl, toss the halved baby potatoes, chopped carrots, and remaining onion with olive oil, remaining salt, black pepper, Bayou City seasoning, and dried thyme.
- Assemble in Roasting Pan: Place the seasoned vegetables in the bottom of a large roasting pan. Pour in the white wine or chicken stock for added moisture and flavor. Then, place the chicken breast-side up on a rack over the vegetables or directly on top of them.
- Roast Chicken: Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken skin is golden and crispy. Baste the chicken every 30 minutes with pan drippings to keep it moist and flavorful.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring juicy meat.
- Serve: Carve the chicken and serve alongside the roasted vegetables. Use pan drippings as a flavorful dipping sauce. Enjoy your meal!
Notes
- For a Spicier Kick: Increase the amount of cayenne pepper in the garlic butter or leave the seeds in any additional jalapeño used in sauces.
- Substitutions: If you don’t have Bayou City All Purpose Seasoning, substitute with Cajun or Creole seasoning, or a blend of paprika, garlic powder, onion powder, and cayenne.
- Resting the Chicken is important to redistribute juices for moist, flavorful meat.
- Make sure to pat the chicken completely dry before applying garlic butter to help the skin crisp up during roasting.
- Seasoning under the skin adds extra flavor and moisture to the meat.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
