Photo: Garlic-Roasted Chicken and Root Vegetables Recipe
Ingredients
Butter:
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 large cloves garlic, minced
Chicken:
- One 6 1/4-pound chicken, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 lemon, quartered
Vegetables:
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 6 baby red potatoes, halved
- 4 medium carrots, peeled and halved lengthwise
- 2 large parsnips, peeled and quartered lengthwise
- 2 large shallots (about 8 ounces), peeled and halved
- 1 clove garlic, peeled
- 1/2 cup low-salt chicken broth
Directions
Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.
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By laneko
Los Angeles, CA
on March 21, 2013
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This was my first attempt at roasting a whole chicken and it came out GREAT!! It was so flavorful, tender, and moist! I've made it twice so far. For vegetables, I used onion, carrots, fennel, and red potatoes. My vegetables did not get burnt, but they got overcooked and soft as the veggies are in the oven with the chicken for 1.5 hours. First time I made this, I used 6 tablespoons of butter as suggested, and thought that there was too much grease in the bottom of the pan. So, second time, I cut butter to 3 tablespoons and thought that was sufficient. As some of the other reviewers have suggested, the garlic and herb in the butter mixture do get burnt on top of the chicken (i.e. it doesn't look as pretty as the one Giada made on her show. All in all, it is a great recipe. If you make this chicken, try making the risotto from the same show next day. I love this risotto!!
By cyngar6
Pike Road, AL
on March 12, 2013
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Wonderful and tender chicken. I saw everyone's vegtables were burning so I cut mine larger and also added more. And instead of the 1/2 cup chicken broth I used 1 and 1/2 cup broth. Also on my temp probe I let it go to 180 degrees as Weber says to do. Was so tender and falling off the bone. PERFECT!!! Thank you Giada. I can't wait to play with this recipe/add wine etc.
By epifano
on February 21, 2013
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LOVE LOVE LOVE !!!! I added sweet potato's to the mix..! And used Organic Chicken parts instead of a whole chicken I do like the parts instead of a whole chicken.. Didn't have chicken broth this time so i used beef broth and again was soo amazing ..Out of this world cannot wait to turn it on to some friends...!!! luv Giada xoxoxox
Read all 16 reviews