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Oven Roasted Garlic Butter Chicken
Plat

Oven Roasted Garlic Butter Chicken

1 h 50Pour 5Nutri-Score C€€
par @chefkolbykash4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

5 personnes
  • whole chicken (about 4-5 lb, patted dry)Viandes2 kg
  • salt (for seasoning the chicken)Épices15 g
  • onion (one quartered for the dish, one halved for stuffing)Fruits et légumes2 morceaux
  • potato (cut into chunks)Fruits et légumes500 g
  • carrot (cut into chunks)Fruits et légumes300 g
  • olive oil (for the vegetables and the chicken)Épicerie60 ml
  • black pepper (ground)Épices3 g
  • all purpose seasoning (divided between vegetables and chicken)Épices15 g
  • butter (softened)Produits laitiers115 g
  • paprikaÉpices5 g
  • onion powderÉpices4 g
  • garlic (minced)Fruits et légumes4 morceaux
  • lemon (zested, then halved for stuffing)Fruits et légumes1 morceau
  • rosemary (chopped, plus sprigs for stuffing)Fruits et légumes5 g
  • fresh herbs (for stuffing the cavity)Fruits et légumes10 g
  • white wineBoissons120 ml

par portion

Nutrition

527kcal

Glucides
15 g
Protéines
38 g
Lipides
35 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Saladier
  • Brochette
  • Thermomètre de cuisine
  • Four

pas à pas

Préparation

  1. Prepare the chicken

    • Pat the chicken dry with paper towels, including under the legs.
    • Season the chicken inside and out with salt.
    Étape 1

  2. Season the vegetables

    • Add the onion, potatoes and carrots to a baking dish.
    • Drizzle with olive oil and season with salt, pepper and all purpose seasoning.
    • Set aside.
    Étape 2

  3. Make the garlic butter

    • Add the softened butter to a bowl.
    • Season with all purpose seasoning, paprika, onion powder, garlic, lemon zest and rosemary.
    • Mix until well combined and taste to adjust.
    Étape 3

  4. Stuff and butter the chicken

    • Place the chicken on the vegetables in the baking dish.
    • Season the cavity and stuff it with onion, fresh herbs and lemon.
    • Loosen the skin with your fingers and spread some garlic butter underneath.
    • Spread the rest of the garlic butter over the outside, drizzle with olive oil and season again.
    Étape 4

  5. Truss and add the wine

    • Tie the legs together with twine or secure them with a skewer.
    • Pour the white wine into the baking dish.
    Étape 5

  6. Roast the chicken

    • Bake at 425 °F (220 °C) for about 1 h 30 min.
    • Baste the chicken every 30 minutes so it stays juicy.
    • Roast until the internal temperature reaches 165 °F (74 °C).
    Étape 6

  7. Rest and serve

    • Let the chicken rest briefly before carving.
    • Serve with the roasted vegetables and pan juices.
    Étape 7
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