Ingredients
Method
Preheat your oven to 425°F (220°C).
In a bowl, mix the softened butter with minced garlic, rosemary, thyme, parsley, lemon juice, lemon zest, salt, and pepper until well combined to create a garlic herb butter.
Pat the whole chicken dry with paper towels. Gently loosen the skin over the breast and thighs, being careful not to tear it.
Rub a generous amount of the garlic herb butter under the skin and all over the outside of the chicken. Reserve any leftover butter for later.
Stuff the cavity of the chicken with the quartered onion and any of the herb stems that remain.
Arrange the potato wedges and carrot pieces in a roasting pan and season them with salt, pepper, and a drizzle of any remaining garlic herb butter. Place the chicken on top of the veggies.
Pour the chicken broth into the base of the roasting pan. This will help keep the chicken moist while roasting.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Baste the chicken with the drippings at least twice during cooking for extra flavor.
Once done, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.
Prep Time, Total Time, Servings: 15 mins | 1 hr 30 mins | Serves 4-6
- Presentation Tips: Serve the sliced chicken on a platter surrounded by the roasted potatoes and carrots. Garnish with fresh herbs for added color and elegance. Enjoy this meal with a fresh garden salad on the side!