Garlic-Herb Roasted Chicken with Lemon Butter Vegetables
25min
1h 5min
4
650
Chef's Note
For extra crispy chicken skin, pat the chicken completely dry before applying the butter mixture and let it sit uncovered in the refrigerator for 1-2 hours before roasting. This helps remove excess moisture from the skin. You can also spatchcock the chicken (remove the backbone and flatten) to reduce cooking time by about 15-20 minutes while ensuring more even cooking.
Tags
Ingredients
4 pounds whole chicken
6 tablespoons unsalted butter, softened
6 cloves garlic cloves, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
2 teaspoons lemon zest
2 tablespoons lemon juice
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
2 pounds baby potatoes, halved
1 pound carrots, peeled and cut into 2-inch pieces
1 pound parsnips, peeled and cut into 2-inch pieces
1 pound Brussels sprouts, trimmed and halved
2 whole lemons, quartered
1 cup chicken broth
2 cups brown rice, uncooked
4 cups water
1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a small bowl, combine 4 tablespoons of softened butter with 4 minced garlic cloves, 1 tablespoon each of chopped rosemary and thyme, lemon zest, and 1 teaspoon of salt. Mix well to create a compound butter.
- 3
Pat the chicken dry with paper towels. Gently loosen the skin over the breast and thighs without tearing it. Spread half of the compound butter mixture under the skin, directly on the meat.
- 4
Rub the outside of the chicken with 1 tablespoon of olive oil, then season with the remaining salt and pepper. Place the chicken in a large roasting pan.
- 5
In a large bowl, toss the potatoes, carrots, parsnips, and Brussels sprouts with 2 tablespoons of olive oil, remaining 2 minced garlic cloves, 1 tablespoon each of rosemary and thyme, and lemon juice. Season with salt and pepper.
- 6
Arrange the vegetables around the chicken in the roasting pan. Place lemon quarters among the vegetables.
- 7
Pour chicken broth into the bottom of the pan.
- 8
Roast in the preheated oven for 20 minutes, then reduce temperature to 375°F (190°C) and continue roasting for about 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh and the vegetables are tender.
- 9
While the chicken is roasting, cook the brown rice according to package instructions using the 4 cups of water (typically bring to a boil, reduce heat, cover and simmer for 45 minutes, then let stand for 5 minutes).
- 10
When the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
- 11
While the chicken is resting, melt the remaining 2 tablespoons of butter in a small saucepan and drizzle over the vegetables, tossing gently to coat.
- 12
Carve the chicken and serve with the lemon butter vegetables and brown rice. Garnish with fresh parsley.
Nutrition Information (per serving)
650
41g
81g
18g
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