Herb Butter Roasted Chicken for a Family Send-Off Dinner (Print version)

Whole chicken packed with garlic herb butter and roasted over potatoes and carrots until golden and juicy. A comforting family dinner that fills the house with the best kind of smell.

# Ingredients:

For the herb butter

01 - 6 tablespoons (85 g) unsalted butter, softened to room temperature
02 - 4 cloves garlic, minced
03 - 1 tablespoon fresh thyme leaves, finely chopped
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 2 tablespoons fresh flat-leaf parsley, chopped
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper

For the chicken

08 - 1 whole chicken, 4 to 5 lbs (1.8 to 2.3 kg)
09 - 1 lemon, halved
10 - 1 head garlic, halved crosswise
11 - 3 to 4 fresh thyme sprigs
12 - Salt and black pepper for seasoning the cavity

For the roasting pan

13 - 1 lb (450 g) baby potatoes or Yukon gold, halved
14 - 3 medium carrots, cut into 2-inch pieces
15 - 1 large yellow onion, cut into wedges
16 - 2 tablespoons olive oil
17 - Salt and black pepper to taste

# Instructions:

01 - In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, parsley, salt, and pepper. Mix until fully incorporated and smooth. Set aside at room temperature.
02 - Pat the chicken completely dry inside and out with paper towels. Season the cavity generously with salt and pepper. Stuff it with the halved lemon, halved garlic head, and thyme sprigs.
03 - Carefully loosen the skin over the breast and thighs by sliding your fingers underneath without tearing. Push about two-thirds of the herb butter under the skin and spread it as evenly as possible. Rub the remaining butter all over the outside of the bird.
04 - Preheat the oven to 425°F (220°C). Spread the potatoes, carrots, and onion wedges across a large roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Place the chicken breast-side up on top of the vegetables.
05 - Roast at 425°F (220°C) for 20 minutes to start crisping the skin. Lower the oven to 375°F (190°C) and continue roasting for 50 to 60 more minutes, until a thermometer inserted in the thickest part of the thigh reads 165°F (74°C).
06 - Transfer the chicken to a cutting board and rest for at least 15 minutes before carving. Serve over the roasted vegetables with pan drippings spooned over the top.

# Good to know:

01 - For the crispiest skin, leave the seasoned chicken uncovered on a rack in the fridge overnight before roasting.
02 - Always verify doneness with a thermometer at the thigh, not by color or juice clarity alone.

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