Garlic and rosemary butter pot roast chicken
Savor the flavors of a juicy Garlic and Rosemary Butter Pot Roast Chicken with zesty lemon and fragrant tarragon. This mouth-watering recipe features a whole roasted chicken, tender potatoes, onions, and mushrooms—all basted with rich, buttery goodness. Perfect for a comforting family dinner!
Cook time 90 min
Prep time 15 min
Ingredients:
1/4 cup butter2 garlic cloves
2 tbsp lemon zest
1 tsp tarragon (estragon)
3 lb whole chicken
1 onion
3 potatoes
2 tsp olive oil
1 cup mushrooms
The Garlic and Rosemary Butter Pot Roast Chicken is a flavorful and succulent dish that is perfect for family dinners or gatherings. This recipe combines the aromatic essence of garlic and rosemary with the rich flavor of butter to create a mouthwatering roast chicken. Accompanied by tender potatoes, onions, and mushrooms, this one-pot meal is not only delicious but also easy to prepare.
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the butter, minced garlic, lemon zest, and tarragon. Mix well until it forms a smooth, fragrant compound butter.
- Rinse the whole chicken inside and out under cold water and pat it dry with paper towels.
- Gently loosen the skin over the chicken breasts and thighs using your fingers. Be careful not to tear the skin.
- Spread the prepared garlic and rosemary butter evenly under the skin, ensuring it gets thoroughly applied over the meat. Rub any remaining butter mixture over the surface of the chicken.
- In a roasting pan or large oven-proof skillet, add the coarsely chopped onion, potato wedges, and sliced mushrooms.
- Drizzle the olive oil over the vegetables, and toss to coat them evenly. Spread the vegetables out to form a base layer in the pan.
- Place the seasoned chicken on top of the vegetable bed in the roasting pan.
- Place the roasting pan in the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when measured at the thickest part of the thigh.
- Occasionally baste the chicken with the juices from the pan to keep it moist and enhance flavor.
- Once the chicken is fully cooked and golden brown, remove it from the oven.
- Tent the chicken with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute within the meat, ensuring a moist and flavorful result.
- Carve the chicken and serve it alongside the roasted vegetables. Spoon any remaining pan juices over the top for additional flavor.
Tips:
- Ensure the chicken is at room temperature before cooking to promote even cooking.
- Pat the chicken dry with paper towels before applying the butter mixture to help the skin crisp up nicely.
- Baste the chicken occasionally with the pan juices to keep it moist and flavorful.
- Use a meat thermometer to check the internal temperature of the chicken, which should reach at least 165°F (74°C) for safe consumption.
- Rest the chicken for 10-15 minutes before carving to allow the juices to redistribute, resulting in a juicier chicken.
- Feel free to add other root vegetables like carrots or parsnips to the pot for added flavor and variety.
In conclusion, the Garlic and Rosemary Butter Pot Roast Chicken is a wholesome and hearty meal that is sure to impress your family and friends. The combination of garlic, rosemary, and butter creates an irresistible flavor that transforms simple ingredients into a gourmet dish. Serve this roast chicken with your favorite side dishes or enjoyed all on its own for a delightful dining experience.
Nutrition per serving
4 ServingsCalories 1280kcal
Protein 90g
Carbohydrates 33g
Fiber 4.53g
Sugar 4.79g
Fat 81g
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