Herb Butter Roasted Whole Chicken with Baby Potatoes & Carrots

Golden, crispy-skinned whole chicken roasted with tender baby potatoes and sweet carrots, infused with garlic, butter, and fresh herbs — the perfect comforting family dinner.

🛒 Ingredients

For the Chicken:

• 1 whole chicken (1.5–2 kg / 3–4 lbs)

• 3 tablespoons softened butter

• 2 tablespoons olive oil

• 4 garlic cloves, minced

• 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)

• 1 tablespoon chopped fresh rosemary (or 1 tsp dried)

• 1 tablespoon chopped parsley

• 1 teaspoon paprika

• 1½ teaspoons salt

• 1 teaspoon black pepper

• 1 lemon, halved

• 1 small onion, quartered

For the Vegetables:

• 500g (1 lb) baby potatoes, halved if large

• 3–4 carrots, peeled and cut into large pieces

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried Italian seasoning or thyme

👩‍🍳 Instructions

Step 1: Prepare the Chicken

1. Remove chicken from packaging and pat completely dry with paper towels.
   (Dry skin = crispy skin.)

2. Let the chicken sit at room temperature for 20–30 minutes before roasting.

Step 2: Make Herb Butter

In a small bowl, mix:

• Softened butter

• Olive oil

• Garlic

• Thyme

• Rosemary

• Parsley

• Paprika

• Salt & pepper

Mix until smooth and well combined.

Step 3: Season the Chicken

1. Gently loosen the skin over the breast using your fingers.

2. Spread half of the herb butter under the skin directly onto the meat.

3. Rub the remaining butter all over the outside of the chicken.

4. Stuff the cavity with lemon halves and onion quarters.

5. Tie the legs together with kitchen twine (optional but helps even cooking).

Step 4: Prepare the Vegetables

1. In a large bowl, toss potatoes and carrots with olive oil, salt, pepper, and seasoning.

2. Spread them evenly in a roasting pan or large baking dish.

3. Place the chicken on top of the vegetables (or on a rack above them).

Step 5: Roast

1. Preheat oven to 200°C (400°F).

2. Roast for 1 hour 15 minutes to 1 hour 30 minutes, depending on size.

3. Halfway through cooking, spoon pan juices over the chicken.

Check Doneness:

• Internal temperature in the thickest part of the thigh should reach 75°C (165°F).

• Juices should run clear.

If skin browns too quickly, loosely cover with foil.

Step 6: Rest

Remove from oven and let chicken rest for 15–20 minutes before carving.
This keeps the meat juicy.

🍽 Serving

• Arrange roasted potatoes and carrots around carved chicken pieces.

• Drizzle with pan juices.

• Garnish with fresh thyme or parsley.

🔥 Optional Enhancements

• Add whole garlic cloves to roast with vegetables.

• Deglaze pan with a splash of white wine for extra sauce.

• Add honey to vegetables for slight caramelization.

• Serve with gravy made from pan drippings.