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 Apr 2025
  • Cook time 90 min
  • Prep time 15 min
  • 4 Servings
  • 9 Ingredients

Garlic and rosemary butter pot roast chicken

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:

1/4 cup butter
54g
2 garlic cloves
6g
2 tbsp lemon zest
30g
1 tsp tarragon (estragon)
5g
3 lb whole chicken
1360g
1 onion
160g
3 potatoes
600g
2 tsp olive oil
9g
1 cup mushrooms
230g

Instructions:

1. Preheat the oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the butter mixture:
- In a small bowl, combine the butter, minced garlic, lemon zest, and tarragon. Mix well until it forms a smooth, fragrant compound butter.
3. Prepare the chicken:
- 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.
4. Prepare the vegetables:
- 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.
5. Roast the chicken:
- 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.
6. Check for doneness and rest:
- 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.
7. Serve:
- 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 Size610 grams
Energy
Calories 1280kcal64%
Protein
Protein 90g62%
Carbohydrates
Carbohydrates 33g9%
Fiber 4.53g12%
Sugar 4.79g5%
Fat
Fat 81g100%
Saturated 27g88%
Cholesterol 330mg-
Vitamins
Vitamin A 460ug51%
Choline 250mg45%
Vitamin B1 0.39mg32%
Vitamin B2 0.98mg75%
Vitamin B3 27mg167%
Vitamin B6 1.48mg87%
Vitamin B9 70ug18%
Vitamin B12 0.94ug39%
Vitamin C 33mg38%
Vitamin E 0.95mg6%
Vitamin K 20ug17%
Minerals
Calcium, Ca 100mg8%
Copper, Cu 0.67mg74%
Iron, Fe 6mg57%
Magnesium, Mg 110mg27%
Phosphorus, P 680mg54%
Potassium, K 1690mg50%
Selenium, Se 90ug161%
Sodium, Na 310mg21%
Zinc, Zn 8mg77%
Water
Water 390g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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