Prep 15 mins
Cook 2 hrs
Cooks like a pot roast, but with whole chicken instead. Note: Instead of basting, chicken may be cooked breast side down for 1 1/2 hours, then flipped for 30-60 minutes to brown the top.
- 1⁄2 cup butter
- 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
- 2 tablespoons chopped fresh parsley
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 roasting chicken (5-6 pounds)
- 9 small red potatoes, halved
- 6 medium carrots, halved lengthwise and cut into 2 inch pieces
- 2 medium onions, quartered
- In a small saucepan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan, tie drumsticks together with kitchen string.
- Spoon half of butter mixture over chicken. Place potatoes, carrots, and onions around chicken. Drizzle remaining butter mixture over vegetables.
- Cover and bake at 350°F for 1 1/2 hours, basting every 30 minutes. Uncover, bake 30-60 minutes longer or a meat thermometer reads 180°F and vegetables are tender, basting occasionally.
- Cover with foil and let stand for 10-15 minutes before carving. Serve vegetables with roast.
Oh wow, the lovely smell of garlic and rosemary, heating in the melting butter! I used a smaller chicken and less of the veggies (we're only 2), but didn't stint on the rosemary, garlic and butter! I often roast chicken the same way, and with lots of veggies (a meal in one), but it's been a long time since I used butter Usually it's an oil). I used a lot of butter: I believe in natural dairy foods! Simple, wonderful -- and our chicken was juicy and delicious. Thanks, Scarlett!!!