Brown Butter Herb Roast Chicken with Root Vegetables

• 1 whole chicken (3-4 lbs)
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups carrots, peeled and chopped
• 2 cups parsnips, peeled and chopped
• 2 cups potatoes, peeled and cubed
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 425°F. Pat chicken dry and season inside and out with thyme, rosemary, sage, salt, and pepper.
2. 2 In a small saucepan, melt butter over medium heat until it turns golden brown and fragrant; set aside to cool slightly.
3. 3 Toss root vegetables, onion, and garlic with olive oil, salt, and pepper in a large bowl.
4. 4 Place seasoned chicken breast-side up in a roasting pan. Arrange vegetables around the chicken.
5. 5 Pour cooled brown butter over the chicken and vegetables.
6. 6 Roast in the preheated oven for 75 minutes or until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
7. 7 Remove from oven, let rest for 10 minutes. Garnish with fresh parsley and drizzle with lemon juice before serving.

Equipment

• Roasting pan
• Instant-read thermometer

Variations

• Add a splash of white wine to the roasting pan for extra moisture and flavor.
• Include turnips or rutabagas for a mix of root veggies.

Substitutions

• If fresh herbs are unavailable, use 1 teaspoon each of dried herbs.
• Substitute olive oil for butter to make it dairy-free.

Pairings

• A zesty lemon vinaigrette salad
• Garlic mashed potatoes

Nutrition

Tips

• For extra flavor, rub softened butter under the chicken skin before seasoning.
• Check the vegetables halfway through roasting and toss them to ensure even browning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a fresh green salad or steamed asparagus for a complete meal.
• Pairs beautifully with a glass of crisp white wine.

FAQ