Christmas Herb-Roasted Chicken with Garlic Potatoes
560kcal
Ingredients
- 1 whole chicken (about 4 lbs / 1.8 kg)
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
- 1 lemon, halved
- Salt and pepper, to taste
For the Garlic Potatoes
- 2 lbs (900 g) baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Prepare herb butter. In a small bowl, combine butter, garlic, rosemary, thyme, parsley, salt, and pepper.
- Season chicken. Pat chicken dry. Rub herb butter under the skin and over the outside. Stuff cavity with lemon halves.
- Arrange in roasting pan. Place chicken in the center. Toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper; scatter around chicken.
- Roast. Bake for 1 hour 20 minutes, basting occasionally, until chicken reaches 165°F (74°C) internal temperature.
- Rest. Let chicken rest 10 minutes before carving. Serve with golden roasted potatoes.
Notes
- Can substitute chicken with turkey for a larger holiday gathering.
- Add carrots or Brussels sprouts to the pan for extra roasted vegetables.
- Use leftover chicken for sandwiches or soups the next day.
Private Notes
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