Butter Roasted Chicken – The Only Roast Chicken Recipe You’ll Ever Need Again. I’m not even kidding. I can’t wait to try this method on my Thanksgiving Turkey! This made the best roast chicken and vegetables, all in one roaster and all incredibly delicious! I mean. BUTTER ROASTED. Doesn’t that say it all?
The chicken bakes up so perfectly delicious and crispy that I’ve found my go-to chicken recipe for a solid roast chicken. The herb butter melts into those vegetables and cooks right in, saturating them from the inside out with flavor. The chicken isn’t dry in the slightest with all the moisture used.
It’s so amazing that I wish I was writing a chicken cookbook right now. In fact, if I write a savoury cookbook next, this is going to be in it, without a doubt. It’s that darn good.
Make sure to use a nice large chicken for the best taste, around 5-7 lbs is a great size (I picked mine up at Acme Meat Market here in Edmonton).
I really hope that you guys give this one a whirl!
Butter Roasted Chicken
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
This butter roasted chicken will change the way you roast chickens forever!
one large chicken, around 5-6 lbs
1 cup of salted butter, room temp
2 tbsp olive oil
2 tbsp poultry seasoning
one small onion
3 large potatoes, washed and sliced into large chunks
4 large carrots, washed and sliced into large chunks
1 large white onion, peeled and quartered
Preheat oven to 350 °F.
Pat dry the chicken.
Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
Place into a large roaster on a baking rack. Add your desired vegetables around the edges.
Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours. At the one hour point, give the vegetables a stir to coat with the melted butter mix and juices.
The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 ° F.
Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
Remove, carve and serve along with the vegetables.