Butter Roasted Chicken
User Reviews
5
-
Prep Time
20 mins
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Cook Time
2 hrs
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Servings
6 servings
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Calories
402 kcal
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Course
Dinner
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Cuisine
North American
Butter Roasted Chicken
Description
This recipe uses a whole chicken around 5 to 6 pounds, rubbed thoroughly with a mixture of softened salted butter, olive oil, and poultry seasoning. A lemon half and a small onion are placed inside the cavity, imparting subtle citrus and onion aroma during roasting.
The chicken is roasted uncovered at 350 °F on a rack inside a roaster, surrounded by large chunks of potatoes, carrots, and a peeled white onion. Stirring the vegetables halfway through the approximately two-hour cooking time helps coat them in rendered butter and juices from the bird.
The combination yields a golden brown chicken with crisp skin and tender meat measured at 175 °F in the thigh for optimal texture. The vegetables become soft and flavorful, absorbing the chicken’s drippings. After resting under foil, the chicken is carved and served with the vegetables.
Nutritional values can vary depending on ingredient brands used, so estimates are approximate.
Ingredients
- chicken one large, around 5-6 lbs
- 1 cup butter salted, room temperature
- 2 tablespoons olive oil
- 2 tablespoons poultry seasoning
- lemon one
- onion for inside the chicken cavity, one small
- 3 potato large, washed and sliced into large chunks
- 4 carrot large, washed and sliced into large chunks
- 1 white onion large, peeled and quartered, cook with the vegetables
Instructions
- Preheat oven to 350 °F.
- Pat dry the chicken.
- Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
- Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
- Place into a large roaster on a baking rack. Add your desired vegetables around the edges.
- Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours. At the one hour point, give the vegetables a stir to coat with the melted butter mix and juices.
- The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 175 ° F. ( for meat texture, 175 is best)
- Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
- Remove, carve and serve along with the vegetables.
Notes
- Cooking times and nutritional values depend on the size of the chicken and ingredient brands used.
- Use an instant-read thermometer to check for doneness at the thickest part of the thigh, aiming for 175 °F.
- Let the chicken rest for at least 10 minutes after roasting before carving to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 5-6 | |
| Calories | 402kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 81mg | 27% |
| Sodium | 310mg | 13% |
| Potassium | 615mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 7780IU | 156% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 73mg | 7% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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