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Butter Roasted Chicken with Roasted Vegetables

Butter Roasted Chicken with Roasted Vegetables

 

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ingredients

Chicken

1
chicken, about 3 pounds/1.2 kg
sprig of rosemary
sprig of thyme
sprig of tarragon
1
pinch Salt and pepper
¼
cup butter

Vegetables

6
small potatoes, peeled and cut into grins
4
carrots, cut in half, then halved lengthwise
3
leeks, trimmed and cut into logs
2
handful of cherry tomatoes
3
Tbsp olive oil
Coarse sea salt and pepper
2
Tbsp butter
2
bay leaves
branch of rosemary, cut in three
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directions

Step 1

Heat the oven to 400°F/200°C. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Set the chicken in a roasting pan on its left leg, and set the butter on top.

Step 2

Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear.

Step 3

Heat the oven to 400°F/200°C. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over top and tuck in the herbs. Bake until tender and even slightly caramelized, about an hour, tossing occasionally.

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