Butter-Herb Roasted Chicken

Name: Butter-Herb Roasted Chicken
Prep time: 25 min
Total time: 1 h 55 min
Yield: 4
Ingredients: 1/2 cup butter, softened; 2 teaspoons chopped fresh thyme leaves; 2 teaspoons chopped fresh sage leaves; 2 cloves garlic, finely chopped; 1 1/4 teaspoons salt; 1 teaspoon pepper; 1 whole chicken (about 4 lb); 12 small whole carrots with tops trimmed; 1 lb fingerling potatoes, cut lengthwise in half; 2 sweet onions, each cut into 6 wedges; 2 tablespoons olive oil; 1/2 cup Progresso™ chicken broth (from 32-oz carton)

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Prep 25 min
Total 1 hr 55 min
Servings 4

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In this herb butter recipe for chicken, butter—flavored with fragrant sage, thyme and garlic—gives poultry a nice crispiness. A bed of colorful veggies finishes off this impressive dinner for a truly picture-perfect display. You'll love cooking up this savory meal for a Sunday supper!

By Betty Crocker Kitchens

Updated Sep 1, 2022

Ingredients

1/2 cup butter, softened
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh sage leaves
2 cloves garlic, finely chopped
1 1/4 teaspoons salt
1 teaspoon pepper
1 whole chicken (about 4 lb)
12 small whole carrots with tops trimmed
1 lb fingerling potatoes, cut lengthwise in half
2 sweet onions, each cut into 6 wedges
2 tablespoons olive oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)

Make With

Progresso Broth

Steps

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 to 1 hour 45 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.

Tips from the Betty Crocker Kitchens

tip 1
Can’t find small carrots with tops? You can substitute 3 large carrots, cut into 1-inch pieces.
tip 2
If you don’t have an ovenproof meat thermometer, use an instant-read thermometer to probe the thickest part of the thigh. Start checking the temperature after 1 hour 15 minutes of roasting and continue to roast until the thermometer reads at least 165°F and the herb butter chicken legs move easily when lifted or twisted.
tip 3
For a pretty garnish, serve butter roasted chicken topped with additional fresh sage leaves and sprigs of thyme.
tip 4
Opt for smaller sweet onions, as they will caramelize faster and add more flavor than larger ones.

Nutrition

660 Calories, 36g Total Fat, 51g Protein, 32g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 660

Total Fat: 36g; 0%

Saturated Fat: 17g; 0%

Sodium: 1270mg; 0%

Total Carbohydrate: 32g; 0%

Dietary Fiber: 4g; 0%

Protein: 51g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 2 Vegetable; 7 Very Lean Meat; 6 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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