Herb Butter Roast Chicken with Sheet Pan Root Vegetables

• 1 (3-4 lb) whole chicken
• 1/2 cup unsalted butter, softened
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 medium onion, cut into wedges
• 1 cup baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix softened butter, rosemary, thyme, garlic, salt, and pepper.
3. 3 Gently loosen the skin of the chicken and spread the herb butter mixture under and over the skin.
4. 4 Place the chicken on a sheet pan, breast side up.
5. 5 In a large bowl, toss carrots, parsnips, onion, and potatoes with olive oil, paprika, and oregano.
6. 6 Arrange the vegetables around the chicken.
7. 7 Roast in the preheated oven for 75 minutes or until the chicken is golden brown and the juices run clear.
8. 8 Let the chicken rest for 10 minutes before carving.
9. 9 Serve the chicken with the roasted vegetables.

Equipment

• Sheet pan
• Oven

Variations

• Add a lemon wedge inside the chicken for a citrusy twist.
• Substitute rutabaga or turnips for parsnips.

Substitutions

• Use poultry seasoning if fresh herbs aren't available.
• Replace root vegetables with seasonal options like butternut squash.

Pairings

• Dry white wine
• Sparkling water with lemon

Nutrition

Tips

• For crispier skin, start roasting at 475°F for 15 minutes, then reduce to 425°F.
• If using wooden skewers to hold the chicken skin up, remove before serving.

Storage

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

Freezing: Freeze the cooked chicken and vegetables separately for up to 3 months. Thaw in the refrigerator and reheat in the oven.

Serving Suggestions

• A fresh green salad
• A crusty loaf of bread

FAQ