Roast Chicken with Vegetables

70 mins
Serves 1
facebook.com

Directions

  1. 1Chop carrots and celery for a bed of vegetables.
  2. 2Chop carrots and celery for a bed of vegetables.
  3. 3Chop carrots and celery for a bed of vegetables.
  4. 4Slice a whole head of garlic in half.
  5. 5Slice a whole head of garlic in half.
  6. 6Slice a whole head of garlic in half.
  7. 7Cut a candy onion in half to elevate the chicken.
  8. 8Cut a candy onion in half to elevate the chicken.
  9. 9Cut a candy onion in half to elevate the chicken.
  10. 10Chop red skin potatoes in half.
  11. 11Chop red skin potatoes in half.
  12. 12Chop red skin potatoes in half.
  13. 13Add all chopped vegetables and garlic into a roasting pan.
  14. 14Add all chopped vegetables and garlic into a roasting pan.
  15. 15Add all chopped vegetables and garlic into a roasting pan.
  16. 16Season the vegetables with olive oil, salt, and pepper.
  17. 17Season the vegetables with olive oil, salt, and pepper.
  18. 18Season the vegetables with olive oil, salt, and pepper.
  19. 19Toss the vegetables around in the roasting pan.
  20. 20Toss the vegetables around in the roasting pan.
  21. 21Toss the vegetables around in the roasting pan.
  22. 22Make space in the center of the vegetables for the chicken to sit on.
  23. 23Make space in the center of the vegetables for the chicken to sit on.
  24. 24Make space in the center of the vegetables for the chicken to sit on.
  25. 25Place softened butter into a bowl.
  26. 26Place softened butter into a bowl.
  27. 27Place softened butter into a bowl.
  28. 28Remove rosemary and thyme leaves from their stems.
  29. 29Remove rosemary and thyme leaves from their stems.
  30. 30Remove rosemary and thyme leaves from their stems.
  31. 31Throw the herb stems into the roasting pan with the vegetables.
  32. 32Throw the herb stems into the roasting pan with the vegetables.
  33. 33Throw the herb stems into the roasting pan with the vegetables.
  34. 34Finely chop the rosemary and thyme leaves.
  35. 35Finely chop the rosemary and thyme leaves.
  36. 36Finely chop the rosemary and thyme leaves.
  37. 37Add chopped herbs to the butter.
  38. 38Add chopped herbs to the butter.
  39. 39Add chopped herbs to the butter.
  40. 40Grate garlic into the butter mixture.
  41. 41Grate garlic into the butter mixture.
  42. 42Grate garlic into the butter mixture.
  43. 43Add lemon zest to the butter mixture.
  44. 44Add lemon zest to the butter mixture.
  45. 45Add lemon zest to the butter mixture.
  46. 46Season the butter with Tony's seasoning, garlic powder, onion flakes, and paprika.
  47. 47Season the butter with Tony's seasoning, garlic powder, onion flakes, and paprika.
  48. 48Season the butter with Tony's seasoning, garlic powder, onion flakes, and paprika.
  49. 49Add salt and pepper to the butter mixture.
  50. 50Add salt and pepper to the butter mixture.
  51. 51Add salt and pepper to the butter mixture.
  52. 52Add a little olive oil to the butter mixture for a nice crust.
  53. 53Add a little olive oil to the butter mixture for a nice crust.
  54. 54Add a little olive oil to the butter mixture for a nice crust.
  55. 55Mix the compound butter well.
  56. 56Mix the compound butter well.
  57. 57Mix the compound butter well.
  58. 58Put on gloves.
  59. 59Put on gloves.
  60. 60Put on gloves.
  61. 61Dry the chicken really well with paper towels.
  62. 62Dry the chicken really well with paper towels.
  63. 63Dry the chicken really well with paper towels.
  64. 64Lift the skin of the chicken breasts and break any membrane to get under it.
  65. 65Lift the skin of the chicken breasts and break any membrane to get under it.
  66. 66Lift the skin of the chicken breasts and break any membrane to get under it.
  67. 67Take some compound butter and lift the skin to add it in, spreading it underneath.
  68. 68Take some compound butter and lift the skin to add it in, spreading it underneath.
  69. 69Take some compound butter and lift the skin to add it in, spreading it underneath.
  70. 70Don't forget to add butter under the skin of the thighs.
  71. 71Don't forget to add butter under the skin of the thighs.
  72. 72Don't forget to add butter under the skin of the thighs.
  73. 73Spread any remaining butter all over the skin of the chicken and on the bottom.
  74. 74Spread any remaining butter all over the skin of the chicken and on the bottom.
  75. 75Spread any remaining butter all over the skin of the chicken and on the bottom.
  76. 76Add butter inside the chicken cavity as well, caressing the chicken.
  77. 77Add butter inside the chicken cavity as well, caressing the chicken.
  78. 78Add butter inside the chicken cavity as well, caressing the chicken.
  79. 79Shove half a lemon inside the chicken cavity.
  80. 80Shove half a lemon inside the chicken cavity.
  81. 81Shove half a lemon inside the chicken cavity.
  82. 82Insert the head of garlic (cut in half) into the chicken cavity.
  83. 83Insert the head of garlic (cut in half) into the chicken cavity.
  84. 84Insert the head of garlic (cut in half) into the chicken cavity.
  85. 85Place some stems from the candy onion inside the chicken cavity.
  86. 86Place some stems from the candy onion inside the chicken cavity.
  87. 87Place some stems from the candy onion inside the chicken cavity.
  88. 88Add more rosemary and thyme sprigs into the chicken cavity.
  89. 89Add more rosemary and thyme sprigs into the chicken cavity.
  90. 90Add more rosemary and thyme sprigs into the chicken cavity.
  91. 91Transfer the seasoned chicken to the roasting pan, placing it on top of the vegetables.
  92. 92Transfer the seasoned chicken to the roasting pan, placing it on top of the vegetables.
  93. 93Transfer the seasoned chicken to the roasting pan, placing it on top of the vegetables.
  94. 94Tuck each wing underneath the chicken so they cook evenly and don't burn.
  95. 95Tuck each wing underneath the chicken so they cook evenly and don't burn.
  96. 96Tuck each wing underneath the chicken so they cook evenly and don't burn.
  97. 97Tie up the legs of the chicken with kitchen twine.
  98. 98Tie up the legs of the chicken with kitchen twine.
  99. 99Tie up the legs of the chicken with kitchen twine.
  100. 100Drizzle a little extra olive oil on top of the chicken for a nice crust.
  101. 101Drizzle a little extra olive oil on top of the chicken for a nice crust.
  102. 102Drizzle a little extra olive oil on top of the chicken for a nice crust.
  103. 103Add white wine (or chicken broth) to the bottom of the roasting pan.
  104. 104Add white wine (or chicken broth) to the bottom of the roasting pan.
  105. 105Add white wine (or chicken broth) to the bottom of the roasting pan.
  106. 106Place the roasting pan in the oven.
  107. 107Place the roasting pan in the oven.
  108. 108Place the roasting pan in the oven.
  109. 109Remove the roasted chicken from the oven after 1 hour and 10 minutes, when the internal temperature is 165°F.
  110. 110Remove the roasted chicken from the oven after 1 hour and 10 minutes, when the internal temperature is 165°F.
  111. 111Remove the roasted chicken from the oven after 1 hour and 10 minutes, when the internal temperature is 165°F.
  112. 112Let the chicken rest for 15 minutes before cutting.
  113. 113Let the chicken rest for 15 minutes before cutting.
  114. 114Let the chicken rest for 15 minutes before cutting.

Ingredients

  • 1 Whole chicken
  • 1 Whole chicken
  • 1 Whole chicken
  • Carrots
  • Carrots
  • Carrots
  • Celery
  • Celery
  • Celery
  • 1 Whole head of garlic
  • 1 Whole head of garlic
  • 1 Whole head of garlic
  • 1 Candy onion
  • 1 Candy onion
  • 1 Candy onion
  • Red skin potatoes
  • Red skin potatoes
  • Red skin potatoes
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Softened butter
  • Softened butter
  • Softened butter
  • Rosemary
  • Rosemary
  • Rosemary
  • Thyme
  • Thyme
  • Thyme
  • 1 Lemon
  • 1 Lemon
  • 1 Lemon
  • Tony's seasoning
  • Tony's seasoning
  • Tony's seasoning
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Onion flakes
  • Onion flakes
  • Onion flakes
  • Paprika
  • Paprika
  • Paprika
  • White wine
  • White wine
  • White wine

Equipment

Roasting panKnifeCutting boardBowlMicroplane graterSpatulaGlovesKitchen twineOven

Tips

  • Dry your chicken very well for the butter to stick.
  • Don't cut the chicken immediately after roasting; let it rest for 15 minutes to keep the juices in.