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Roasted Chicken

A classic roasted chicken dish featuring crispy skin and flavorful herbs, served with delicious roasted vegetables for a complete meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken (4-5 lbs)
  • 1 ½ stick butter (softened)
  • 4 cloves garlic (minced)
  • 1 tbsp Bayou City All Purpose Seasoning or creole seasoning
  • 1 tsp smoked paprika
  • 1 tsp cayenne optional
  • 1 tsp onion powder
  • 1 lemon lemon (zest)
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 sprigs sage
  • ½ cup white wine or chicken stock
  • 2 tbsp salt divided
  • 2 tsp black pepper to taste
For the Vegetables
  • 1 lb baby potatoes (halved)
  • 1 lb carrots (roughly chopped)
  • 1 large onion (quartered) cut into quarters
  • 4 tbsp olive oil

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Season the chicken with 1 tablespoon of salt and set it aside.
  3. Mix the softened butter, minced garlic, all-purpose seasoning, smoked paprika, cayenne (if using), onion powder, chopped rosemary, and lemon zest in a small bowl. Stir until well combined and season with salt and pepper to taste.
  4. Pat the chicken dry with paper towels. Rub the garlic butter mixture all over the chicken, including under the skin and inside the cavity.
  5. Stuff the chicken cavity with lemon, thyme, rosemary, sage, and half of the onion.
  6. In a large bowl, toss the baby potatoes, carrots, and the remaining onion with olive oil, salt, pepper, and Bayou City seasoning.
  7. Place the veggies in a large roasting pan and pour in the white wine or chicken stock.
  8. Put the chicken breast-side up on a rack over the vegetables in the roasting pan.
Cooking
  1. Roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
  2. Baste the chicken with pan drippings every 30 minutes.
  3. Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serving
  1. Serve the roasted chicken with the veggies and pan drippings on the side for dipping. Enjoy!

Notes

Make sure the chicken is at room temperature before cooking for even roasting. Basting the chicken with its juices keeps it moist and enhances flavor. Feel free to use any leftover herbs you have; they can add extra aroma and taste. If you want a spicier kick, be more generous with the cayenne pepper.