Garlic Butter and Herb Oven Roasted Chicken and Vegetables
Garlic Butter and Herb Oven Roasted Chicken and Vegetables. Garlic roasted chicken with vegetables is a tender and savory meal that is comforting and delicious all in one! The chicken is stuffed with rosemary, onion and lemon. Together they create a tender chicken with juicy meat. Thoroughly salt the bird and sprinkle with black pepper and oregano. Cover with aluminum foil and place in preheated oven. To cook Garlic Butter and Herb Oven Roasted Chicken and Vegetables you need 14 ingredients and 3 steps easily.
The ingredients needed to make Garlic Butter and Herb Oven Roasted Chicken and Vegetables:
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1 of Broil-Fryer Chicken
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4 of Potatoes, cubed
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1 Bag of Baby Carrots, halved
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1 of Onion, sliced
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4 of Celery Stalks, sliced into small chunks
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of Butter Rub*
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3-4 Sticks of Butter, softened
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1 Tbsp. of Garlic Powder
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1 Tbsp. of Lemon Pepper
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1 Tbsp. of Dried Parsley
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1 Tbsp. of Dried Cilantro
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of Extra Seasonings*
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of Salt and Black Pepper
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of Dried Oregano
Steps to make Garlic Butter and Herb Oven Roasted Chicken and Vegetables:
- Preheat oven to 450 degrees Fahrenheit. Chop and slice all vegetables and set aside.
- Rinse and pat chicken completely dry inside and out. In a small bowl mix the butter and herb rub til everything is combined. Rub the chicken on the inside of cavity and all over the outside and try to get up underneath the skin of the chicken also. Place the chicken into a roasting pan or baking dish large enough to hold the bird and veggies.
- Arrange the vegetables around and inside the chicken. Salt and Pepper vegetables.Thoroughly salt the bird and sprinkle with black pepper and oregano. Cover with aluminum foil and place in preheated oven. Bake for 1 hour and 5 minutes. Half way through cooking remove aluminum foil and stir round the vegetables an baste chicken with pan juices. Put back in oven to finish cooking. Remove from oven and let rest for 5 minutes then slice and serve. Enjoy ?.
Add the vegetables and onion to the baking tray with the chicken. Season the inside of the chicken liberally with salt and pepper, then stuff the cavity with rosemary, lemon halves, and garlic cloves. Carefully pull the skin up from the chicken and rub the herb butter in between. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan.
