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Oven Roasted Garlic Butter Chicken
Hoofdgerecht

Oven Roasted Garlic Butter Chicken

1 u 50 minVoor 5Nutri-Score C€€
van @chefkolbykash4 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

5 personen
  • whole chicken (about 4-5 lb, patted dry)Vlees2 kg
  • salt (for seasoning the chicken)Kruiden en specerijen15 g
  • onion (one quartered for the dish, one halved for stuffing)Groente en fruit2 stukken
  • potato (cut into chunks)Groente en fruit500 g
  • carrot (cut into chunks)Groente en fruit300 g
  • olive oil (for the vegetables and the chicken)Voorraadkast60 ml
  • black pepper (ground)Kruiden en specerijen3 g
  • all purpose seasoning (divided between vegetables and chicken)Kruiden en specerijen15 g
  • butter (softened)Zuivel115 g
  • paprikaKruiden en specerijen5 g
  • onion powderKruiden en specerijen4 g
  • garlic (minced)Groente en fruit4 stukken
  • lemon (zested, then halved for stuffing)Groente en fruit1 stuk
  • rosemary (chopped, plus sprigs for stuffing)Groente en fruit5 g
  • fresh herbs (for stuffing the cavity)Groente en fruit10 g
  • white wineDranken120 ml

per portie

Voedingswaarden

527kcal

Koolhydraten
15 g
Eiwitten
38 g
Vetten
35 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Ovenschaal
  • Mengkom
  • Spies
  • Keukenthermometer
  • Oven

stap voor stap

Bereiding

  1. Prepare the chicken

    • Pat the chicken dry with paper towels, including under the legs.
    • Season the chicken inside and out with salt.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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).
    Stap 6

  7. Rest and serve

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