Garlic and rosemary butter pot roast chicken
This Garlic and Rosemary Butter Pot Roast Chicken features a succulent whole chicken infused with garlic, lemon zest, and tarragon, roasted over a bed of potatoes, onions, and mushrooms. It's a simple yet impressive one-pot meal perfect for gatherings or family dinners.
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.
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.
Garlic and rosemary butter pot roast chicken FAQ:
For a 3 lb whole chicken, roast it in the oven at 375°F (190°C) for approximately 1 hour and 30 minutes. Ensure the internal temperature reaches 165°F (75°C) at the thickest part of the thigh to confirm it’s fully cooked.
Yes, you can substitute tarragon with herbs like thyme, rosemary, or oregano, which will complement the flavors of the chicken well.
Store leftover Garlic and Rosemary Butter Pot Roast Chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months.
A roasting pan or a large oven-proof skillet that comfortably fits a 3 lb chicken and the vegetables is ideal. Ensure there is enough space for hot air to circulate around the chicken while it cooks.
If you don’t have a meat thermometer, check the chicken’s juices: pierce the thigh and if the juices run clear instead of pink, it’s likely done. Additionally, the skin should be golden brown and the legs should move freely.
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.
Nutrition per serving
4 ServingsCalories 1280kcal
Protein 90g
Carbohydrates 33g
Fiber 4.53g
Sugar 4.79g
Fat 81g
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