Garlic Roasted Chicken with Vegetables
Garlic roasted chicken with vegetables is chicken rubbed with an herb butter then stuffed with seasonings. All Roasted with fresh vegetables!
Equipment
- Roasting Pan or Large Cast Iron Skillet
- Small Bowl
- Medium Bowl
- Internal Meat Thermometer
Ingredients
- 1 5 pound Roasting chicken 5 to 6 pounds
- salt and pepper
Stuffing Ingredients
- 1 Onion Quartered
- 1 Sprig Rosemary
- 1 Lemon Quartered
Herb Butter
- 1 Cup Butter softened
- 3 Cloves Garlic minced Minced
- 1 Tablespoon thyme finely chopped
- 1 Tablespoon oregano finely chopped
- 1 Tablespoon rosemary finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
Vegetables
- 1 onion large and quartered
- 1 pound baby potatoes
- 3 carrots large and sliced into 2 inch pieces
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
- In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
- In a medium sized bowl add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
- Roast the chicken for 1 1/2 hours or until the internal temp reaches 165 degrees.
Nutrition
Calories: 390kcalCarbohydrates: 23gProtein: 3gFat: 33gSaturated Fat: 20gCholesterol: 81mgSodium: 686mgPotassium: 527mgFiber: 4gSugar: 4gVitamin A: 6121IUVitamin C: 31mgCalcium: 66mgIron: 1mg