Butter-Herb Roasted Chicken

Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper! MORE+ LESS-

By Betty Crocker Kitchens

January 23, 2015

1/2

cup butter, softened

teaspoons chopped fresh thyme leaves

teaspoons chopped fresh sage leaves

cloves garlic, finely chopped

1 1/4

teaspoons salt

teaspoon pepper

whole chicken (about 4 lb)

small whole carrots with tops or 3 large carrots, cut into 1-inch pieces

lb fingerling potatoes, cut lengthwise in half

sweet onions, each cut into 6 wedges

tablespoons olive oil

1/2

cup Progresso™ chicken broth (from 32-oz carton)

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1

Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
2

In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3

In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
4

Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.