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Herb Infused Roasted Chicken

Herb Infused Roasted Chicken

Course Main Dish
Cuisine American
Keyword chicken, herb
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes

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:

  1. 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.
  2. Heat one tablespoon of butter in a saucepan and add the herbs and garlic. Stir for 2-3 minutes.
  3. Add remaining butter and stir until melted. Set aside.

Chicken and Vegetables:

  1. Cut the chicken open through the back bone. Dry the chicken and sprinkle with salt and black pepper.
  2. Lift the chicken skin and generously rub the herbed butter under the skin and over the whole chicken.
  3. Lay the chicken flat on a baking sheet and roast in 425°F preheated oven for 30 minutes.
  4. Sprinkle the potatoes, carrots and brussells sprouts with salt, black pepper, onion and garlic powder and toss to combine.
  5. 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.)
  6. Let the chicken rest for 10 minutes before serving.