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Roasted Chicken

Roasted Chicken
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Indulge in the mouthwatering experience of this Roasted Chicken, perfectly infused with a delightful Creole garlic butter that brings a burst of Southern flavors to your dining table. This recipe is not just about great taste; it also showcases the beauty of a whole roasted chicken surrounded by colorful, roasted vegetables, creating an impressive centerpiece for family dinners or special gatherings. With minimal preparation time and simple steps, you can focus on enjoying the company of your loved ones while serving up a nutritious meal that’s both hearty and satisfying. Elevate your culinary skills with this flavorful dish that guarantees crispy skin, juicy meat, and endless compliments.

Ingredients

Scale
  • 1 whole chicken (4–5 lbs)
  • 4 tbs olive oil
  • 1 lb baby potatoes (halved)
  • 1 lb carrots (roughly chopped)
  • 1 large onion (quartered)
  • 4 cloves garlic (minced)
  • 1 1/2 stick butter (softened)
  • 2 tbs salt (divided)
  • 2 tsp black pepper
  • 1 tbs bayou city all purpose seasoning
  • 1 tsp smoked paprika
  • 1 tsp cayenne (optional)
  • 1 tsp onion powder
  • 1 lemon (zest)
  • 1 tbs rosemary (chopped)
  • 1/2 cup white apple vinegar (or chicken stock)
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 sprigs sage

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Season the chicken with 1 tablespoon of salt and set aside for about 15 minutes.
  3. In a small bowl, combine softened butter, minced garlic, all-purpose seasoning, smoked paprika, cayenne pepper, onion powder, chopped rosemary, and lemon zest. Mix until well combined and add salt and pepper to taste.
  4. Pat your chicken dry using paper towels. Rub the Creole garlic butter all over the chicken. Stuff it with lemon wedges, thyme, rosemary, sage, and half of an onion for added flavor.
  5. In a large bowl, toss together baby potatoes, carrots, remaining onion with olive oil, salt, black pepper, and bayou city seasoning. Transfer these vegetables into a roasting pan and pour in white apple vinegar or chicken stock.
  6. Place your seasoned chicken breast-side up on a rack over the vegetables in your roasting pan. Roast for about 1 hour and 30 minutes or until its internal temperature reaches 165°F (75°C). Baste every 30 minutes with pan drippings for extra flavor.
  7. Once cooked through, remove your roasted chicken from the oven. Let it rest for about 10–15 minutes before carving.
  8. Serve your stunning roasted chicken alongside the delicious veggies.

Nutrition

Find it online: https://perfectrecipeworld.com/roasted-chicken/