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!
- 26 Jun 2024
- Cook time 90 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 610 grams |
| Energy | |
| Calories 1280kcal | 51% |
| Protein | |
| Protein 90g | 62% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 4.53g | 12% |
| Sugar 4.79g | 5% |
| Fat | |
| Fat 81g | 100% |
| Saturated 27g | 88% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 460ug | 51% |
| Choline 250mg | 45% |
| Vitamin B1 0.39mg | 32% |
| Vitamin B2 0.98mg | 75% |
| Vitamin B3 27mg | 167% |
| Vitamin B6 1.48mg | 87% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 33mg | 38% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.67mg | 0% |
| Iron, Fe 6mg | 57% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 680mg | 54% |
| Potassium, K 1690mg | 50% |
| Selenium, Se 90ug | 161% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 8mg | 77% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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