Butter Roasted Chicken With Roasted Vegetables
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
For the chicken: Heat the oven to 400 degrees F
2
Stuff the chicken with the herbs and truss it
3
Season all over with salt and pepper
4
Set the chicken in a roasting pan on its left leg, and set the butter on top
5
Bake 15 minutes
6
Turn the bird onto its right leg for 15 minutes
7
Turn on its back for 15 minutes
8
Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear
9
Remember to baste the bird constantly as it roasts
10
It is done when the juices at the leg run clear
11
For the vegetables: Heat the oven to 400 degrees F
12
Toss the vegetables with the olive oil and salt and pepper
13
Spread over a baking sheet
14
Cut the butter into little pieces over top and tuck in the bay leaves and rosemary
15
Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally
16
For the plate: Combine some chicken and vegetables on a plate, enjoy!