Ingredients

1 whole chicken (4-5 lbs)

1 lb baby potatoes, halved

1 lb carrots, roughly chopped

1 large onion, quartered

4 tablespoons olive oil

2 tablespoons salt, divided

2 teaspoons black pepper

1 tablespoon Bayou City all-purpose seasoning

2 sprigs rosemary

4 sprigs thyme

2 sprigs sage

½ cup white wine or chicken stock

Garlic Butter:

1 ½ sticks butter, softened

4 cloves garlic, minced

1 tablespoon Bayou City all-purpose seasoning or Creole seasoning

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (optional but recommended)

1 teaspoon onion powder

Lemon zest from 1 lemon

1 tablespoon rosemary, chopped

Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Season the chicken with 1 tablespoon of salt and set it aside to help draw out moisture and create crispy skin.

Step 2: In a small bowl, mix the softened butter, minced garlic, all-purpose (Creole) seasoning, smoked paprika, cayenne, onion powder, chopped rosemary, lemon zest, salt, and pepper to make the garlic butter.

Step 3: Pat the chicken dry with paper towels. Rub the garlic butter all over the chicken, including under the skin and inside the cavity. Stuff the cavity with lemon, thyme, rosemary, sage, and half the onion.

Step 4: In a large bowl, toss the baby potatoes, carrots, and remaining onion with olive oil, salt, pepper, Bayou City seasoning, and dried thyme. Transfer the vegetables to a large roasting pan and pour in the white wine or chicken stock.

Step 5: Place the chicken breast-side up on a rack over the vegetables or directly on top in the roasting pan. Roast for 1 hour 30 minutes, basting with pan drippings every 30 minutes, until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.

Step 6: Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 7: Serve the roasted chicken with the vegetables and pan drippings for dipping. Enjoy!

Tips & Variations

Use a meat thermometer to ensure the chicken is perfectly cooked and safe to eat.

Try substituting white wine with chicken stock or vegetable broth if you prefer a non-alcoholic option.

Add other root vegetables like parsnips or sweet potatoes for added variety.

For extra crispy skin, let the seasoned chicken rest uncovered in the fridge for an hour before roasting.

Adjust the cayenne pepper amount to suit your spice preference.

FAQs

Can I use different herbs if I don’t have rosemary, thyme, or sage?

Absolutely. Feel free to substitute with herbs like oregano, basil, or tarragon depending on your taste and what you have on hand.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer; the internal temperature should reach 165°F (75°C) in the thickest part of the thigh. The juices should run clear, and the skin should be golden and crispy.