Ingredients
Herbed Butter:
- 4 tbsp. unsalted butter
- 1/4 tsp. turmeric
- 1 tsp. sage
- 1 tsp. rosemary
- 1 tsp. thyme
- 1/2 tsp. cumin seeds
- 1/2 tsp. chili peppers
- 1/2 tsp. yellow mustard seeds
- 1 tsp. coriander seeds
- 4 garlic cloves
- Salt and pepper to taste
Chicken and Vegetables:
- 4 1/2 lb whole chicken
- 10 small purple potaoes cleaned and cut in half
- 2 carrots cut into 2 in. sticks
- 1 cup Brussels sprouts trimmed and cut in half
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
Herbed Butter:
-
Grind together all spices using a mortar and pestle or spice grinder. Once finely ground, add in garlic cloves and grind until it forms a paste.
-
Heat one tablespoon of butter in a saucepan and add the herbs and garlic. Stir for 2-3 minutes.
-
Add remaining butter and stir until melted. Set aside.
Chicken and Vegetables:
-
Cut the chicken open through the back bone. Dry the chicken and sprinkle with salt and black pepper.
-
Lift the chicken skin and generously rub the herbed butter under the skin and over the whole chicken.
-
Lay the chicken flat on a baking sheet and roast in 425°F preheated oven for 30 minutes.
-
Sprinkle the potatoes, carrots and brussells sprouts with salt, black pepper, onion and garlic powder and toss to combine.
-
Add the vegetables around the chicken and roast for an additional 40 minutes. (In the last 20 minutes, put your chicken under an aluminum foil tent.)
-
Let the chicken rest for 10 minutes before serving.
Leave A Comment