Garlic Butter Roast Chicken

This succulent Garlic Butter Roast Chicken was inspired by a simple question: What if you rubbed the buttery spread for garlic bread on a chicken and roasted it?

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 413kcal

Author Meggan Hill

Ingredients

1/2 cup butter softened (1 stick, see note 1)
1 tablespoon garlic powder
Salt and freshly ground black pepper
1 (4-5 pound) whole chicken neck and giblets removed from chicken cavity, and dried with paper towels
1 pound fingerling potatoes (see note 2)
1 pound spring carrots tops removed and cut in half lengthwise (see note 3)
10 cloves garlic peeled (about 1 bulb)
1 tablespoon Italian seasoning
2 tablespoons olive oil

US Customary - Metric

Instructions

Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Coat a roasting pan and rack with nonstick spray.
In a small bowl, mix together softened butter, garlic powder, 1 tablespoon salt and 1 1/2 teaspoons pepper. Set aside.
Starting at the back opening of the chicken, use your fingers to carefully separate the skin from the meat on the chicken breast and thighs. Be careful not to tear skin. Spread about 1/4 cup of the butter mixture between the skin and meat of the chicken.
In a medium bowl, add potatoes, carrots, garlic cloves, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and toss to combine. Spread vegetables evenly in bottom of roasting pan.
Fold wings of chicken across back with tips touching. Tie drumsticks together with kitchen twine. Place chicken, breast side up, in the center rack and set in roasting pan. Brush chicken with remaining garlic-butter mixture.
Roast uncovered for 1 1/2 to 2 hours, until a thermometer inserted near the thigh reaches an internal temperature of 180 degrees. Rotate baking dish after 30 minutes.
Remove from oven and transfer chicken to a rimmed baking sheet. Tent with foil for 15 minutes before carving.
Meanwhile, return roasting pan to oven and continue to cook the vegetables until they are golden brown and fork tender, about 10 to 15 minutes longer. Remove vegetables with a slotted spoon and serve with roasted chicken.

Video

Notes

Butter: Refrigerated butter generally softens up in about 30 minutes when left out at room temperature. To soften butter in the microwave, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. Still too firm? Cook for another 40 seconds at 10% power.
Fingerling potatoes: Fingerling potatoes are small yet long potatoes with a round and stubby appearance. 1 pound of russet potatoes, quartered lengthwise, may be substituted for the fingerlings.
Sprint carrots: Spring carrots are small (around 4 inches), tender carrots with their green tops still attached. 1 pound regular carrots, halved lengthwise and cut into 3 or 4 inches pieces, may be substituted for the spring carrots.
Yield: This dish serves 4 to 6 adults, 1 to 2 pieces of chicken and about more than a cup of vegetables each.
Make ahead: After rubbing on the garlic-butter blend, the chicken can be refrigerated for up to 24 hours before baking.
Storage: Cool leftovers quickly and store covered in the refrigerator. Use within 3 to 4 days.

Nutrition