Garlic Herb Butter Roast Chicken with Root Vegetables

• servings: 4 servings
• active time: 45 minutes
• total time: 2 hours

Ingredients

1 pound small or baby Yukon Gold potatoes (halved)

4 medium turnips (peeled and quartered)

4 large carrots (peeled and cut into even 2-inch pieces)

2 large shallots (peeled and quartered)

1 head garlic (separated into cloves (leave the peel on)

3 tablespoons olive oil

Salt and freshly ground black pepper (to taste)

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 small lemon (zested and juiced)

5 cloves garlic (minced)

1 stick unsalted butter (softened)

1 teaspoon salt

Freshly ground black pepper (to taste)

1 (4 to 4 1/2 pound) roasting chicken

3 sprigs fresh rosemary

5 sprigs fresh thyme

1 small lemon (halved and seeded)

1/2 cup chicken broth

Crusty bread for soaking up the buttery juices and to spread the whole garlic cloves onto

Directions

Vegetables

Preheat oven to 400 degrees. Let the chicken sit out at room temperature while prepping the vegetables and butter.

Combine the vegetables in a large roasting pan. Drizzle with olive oil and season to taste with salt and black pepper.

Push the vegetables toward the outer edges of the roasting pan, making room for the chicken.

Herb Butter

Combine the parsley, rosemary and thyme in a small bowl. Sprinkle the vegetables with 1 tablespoon of the herb combination.

Add the lemon zest and juice, garlic, butter, salt and black pepper. Stir well to combine.

Chicken

Carefully separate the skin from the meat where possible and spread half the butter under the skin. Spread the other half of the butter over the chicken.

Stuff the cavity of the chicken with the lemon halves and herb sprigs.

Tie the legs together with butcher's twine and tuck the wings under the upper back of the chicken.

Place the chicken in the center of the pan surrounded by the vegetables.

Drizzle the vegetables with the chicken broth.

Place in the preheated oven and roast for 1 to 1 1/4 hours or until a meat thermometer inserted into the thickest part of the thigh reads at least 165 degrees.

Tent with foil and let the chicken rest for 10-15 minutes. Carve as desired and serve with crusty bread to soak up the buttery juices and whole garlic cloves.

Nutrition

• Serving Size: 1
• Calories: 494 kcal
• Total Fat: 34 g
• Saturated Fat: 16 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Cholesterol: 62 mg
• Sodium: 1017 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 9 g
• Total Sugars: 12 g
• Protein: 6 g