Description
This classic roasted chicken recipe features a whole 4-5 lb chicken rubbed with a flavorful garlic butter blend infused with Creole seasoning, smoked paprika, cayenne, and fresh herbs. Roasted alongside a medley of baby potatoes, carrots, and onion, the dish is cooked to golden, crispy perfection with juicy, tender meat inside. Basted regularly with pan drippings and enhanced with a splash of white wine or chicken stock, this comforting one-pan meal is perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Roasted Chicken and Veggies
- 1 whole chicken (4–5 lbs)
- 1 lb baby potatoes, halved
- 1 lb carrots, roughly chopped
- 1 large onion, quartered
- 4 tbsp olive oil
- 2 tbsp salt, divided
- 2 tsp black pepper
- 1 tbsp Bayou City all purpose seasoning
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sprigs sage
- 1/2 cup white wine or chicken stock
Garlic Butter
- 1 1/2 sticks butter, softened
- 4 cloves garlic, minced
- 1 tbsp Bayou City all purpose seasoning or Creole seasoning
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional but recommended)
- 1 tsp onion powder
- Zest of 1 lemon
- 1 tbsp rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting.
- Season Chicken: Sprinkle 1 tablespoon of salt evenly over the chicken. This step helps draw out excess moisture, promoting a crispy skin during roasting.
- Prepare Garlic Butter: In a small bowl, combine the softened butter, minced garlic, Bayou City all purpose seasoning (or Creole seasoning), smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest. Mix thoroughly and season with salt and pepper to taste.
- Butter the Chicken: Pat the chicken dry with paper towels. Rub the prepared garlic butter evenly all over the chicken, including under the skin and inside the cavity. Stuff the cavity with lemon slices, thyme, rosemary, sage, and half of the quartered onion.
- Toss Vegetables: In a large bowl, toss the baby potatoes, chopped carrots, and remaining onion with olive oil, remaining salt, black pepper, Bayou City seasoning, and dried thyme until well coated.
- Assemble in Roasting Pan: Arrange the seasoned vegetables in a large roasting pan and pour in the white wine or chicken stock. Place the chicken breast-side up on a rack over the veggies or directly on top of them.
- Roast Chicken: Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Every 30 minutes, baste the chicken with pan drippings to keep it moist and flavorful.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring juicy meat.
- Serve: Carve the chicken and serve it alongside the roasted vegetables with pan drippings on the side for dipping. Enjoy your flavorful roasted chicken meal!
Notes
- For best results, pat the chicken very dry before applying the garlic butter to help achieve crispy skin.
- If you don’t have Bayou City seasoning, a mix of paprika, garlic powder, onion powder, cayenne, salt, and black pepper works well.
- White wine can be substituted with chicken stock if preferred or to keep the dish non-alcoholic.
- Basting every 30 minutes ensures the chicken stays moist and develops a rich flavor.
- Resting the chicken before carving is essential for juicy and tender meat.
- Adjust cayenne pepper quantity to your spice preference; omit for mild flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: roasted chicken, garlic butter chicken, roasted vegetables, Creole seasoning chicken, one-pan chicken dinner, crispy skin chicken, oven roasted chicken
