Herb Roasted Chicken
This juicy Herb Roasted Chicken bakes upright in a bundt pan for crispy skin all around. Make it a simple one pan dinner with vegetables cooking underneath.
EQUIPMENT
- bundt pan - stainless steel
INGREDIENTS
- 4 - 5 pound whole chicken
- 4 tablespoons salted Irish butter - room temperature
- 1 tablespoon fresh rosemary - finely minced
- 1 tablespoon fresh thyme - finely minced
- 1 tablespoon fresh parsley - finely minced
- 2 cloves garlic - grated or finely minced
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- salt - add more to taste preferences
optional (for complete meal)
- 4 russet potatoes - washed and cut in 1 to 2 inch chunks
- 2 carrots - peeled and cut in 1 to 2 inch chunks
- 1 onion - cut in 1 inch chunks
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Remove chicken from the refrigerator and packaging. Pat dry with paper towel and allow it to sit at room temperature for several hours, until the skin has dried out and the chicken is no longer cold.NOTE: If the chicken is cold and the skin is not dry, the herb butter will not stick and the skin won't crisp up. I recommend doing this step in the morning to leave enough time.
- Preheat oven to 425 °F. Cover center tube of bundt pan with aluminum foil.
- To the bundt pan, add optional chopped potatoes, carrots, and onions. Drizzle with olive oil and season with salt and black pepper. Gently place the whole chicken over the center tube so it sits on top.
- In a small bowl, mix together the salted butter, rosemary, thyme, parsley, onion powder, smoked paprika, black pepper, and additional salt (to taste preferences). Slather the chicken with herb butter.
- Bake for 15 minutes, then reduce oven heat to 400 °F. Continue roasting for 60 to 90 minutes or until the breast (thickest part of the chicken) reaches an internal temperature of 165 °F.
- Remove from oven and allow the Herb Roasted Chicken to rest for at least 10 minutes prior to cutting and serving.
RECIPE NOTES
- If using dried herbs, you'll need 1 teaspoon of each instead of 1 tablespoon. You can also swap the garlic cloves for 1 teaspoon of garlic powder.
- No bundt pan? Use a large roasting pan, cast iron skillet, Dutch oven, or baking dish with sides that are at least 2 inches high.
STORING INFORMATION
- Remove meat from the carcass (separate white meat from the dark meat if you'd like) and store in airtight containers.
- Refrigerate for up to 4 days or freeze for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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