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Butter Roasted Chicken
5 from 36 votes

Butter Roasted Chicken

Butter Roasted Chicken features a whole large bird coated in a butter, olive oil, and poultry seasoning blend, roasted alongside chunky potatoes, carrots, and onions. The butter enhances browning and flavor, while roasting ensures moist, tender meat with golden skin. The vegetables cook in the chicken’s juices for a harmonious meal.

Prep Time
20 mins
Cook Time
2 hrs
Servings: 6 servings
Calories: 402 kcal
Course: Dinner
Cuisine: North American

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

    Cup of Yum
  1. Preheat oven to 350 °F.
  2. Pat dry the chicken.
  3. Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
  4. Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
  5. Place into a large roaster on a baking rack. Add your desired vegetables around the edges.
  6. 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.
  7. 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)
  8. Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
  9. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 402

% 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.