# Roast Chicken with Vegetables

A comforting and easy-to-make roast chicken dish with a bed of flavorful vegetables.

- Total time: 70 min
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Chop carrots and celery for a bed of vegetables.
2. Slice a whole head of garlic in half.
3. Cut a candy onion in half to elevate the chicken.
4. Chop red skin potatoes in half.
5. Add all chopped vegetables and garlic into a roasting pan.
6. Season the vegetables with olive oil, salt, and pepper.
7. Toss the vegetables around in the roasting pan.
8. Make space in the center of the vegetables for the chicken to sit on.
9. Place softened butter into a bowl.
10. Remove rosemary and thyme leaves from their stems.
11. Throw the herb stems into the roasting pan with the vegetables.
12. Finely chop the rosemary and thyme leaves.
13. Add chopped herbs to the butter.
14. Grate garlic into the butter mixture.
15. Add lemon zest to the butter mixture.
16. Season the butter with Tony's seasoning, garlic powder, onion flakes, and paprika.
17. Add salt and pepper to the butter mixture.
18. Add a little olive oil to the butter mixture for a nice crust.
19. Mix the compound butter well.
20. Put on gloves.
21. Dry the chicken really well with paper towels.
22. Lift the skin of the chicken breasts and break any membrane to get under it.
23. Take some compound butter and lift the skin to add it in, spreading it underneath.
24. Don't forget to add butter under the skin of the thighs.
25. Spread any remaining butter all over the skin of the chicken and on the bottom.
26. Add butter inside the chicken cavity as well, caressing the chicken.
27. Shove half a lemon inside the chicken cavity.
28. Insert the head of garlic (cut in half) into the chicken cavity.
29. Place some stems from the candy onion inside the chicken cavity.
30. Add more rosemary and thyme sprigs into the chicken cavity.
31. Transfer the seasoned chicken to the roasting pan, placing it on top of the vegetables.
32. Tuck each wing underneath the chicken so they cook evenly and don't burn.
33. Tie up the legs of the chicken with kitchen twine.
34. Drizzle a little extra olive oil on top of the chicken for a nice crust.
35. Add white wine (or chicken broth) to the bottom of the roasting pan.
36. Place the roasting pan in the oven.
37. Remove the roasted chicken from the oven after 1 hour and 10 minutes, when the internal temperature is 165°F.
38. Let the chicken rest for 15 minutes before cutting.

## Equipment

- Roasting pan
- Knife
- Cutting board
- Bowl
- Microplane grater
- Spatula
- Gloves
- Kitchen twine
- Oven

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1CBzPcK681/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/9f806a78-f6a0-4bd5-90f3-91970c02045c
- Extracted: 2025-11-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt