Butter Roasted Chicken with Roasted Vegetables

  • serves 0


195 Ratings
Directions for: Butter Roasted Chicken with Roasted Vegetables



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


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



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.

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.


1. 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.

See more: Bake, Dinner, Main, French, Side, Poultry, Vegetables, Chicken, Roast, Easter


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