Butter and Herb Whole Roasted Chicken and Vegetables

How to make Butter and Herb Whole Roasted Chicken and Vegetables Recipe - I love this recipe because it takes less than 10 minutes to get into the oven. Have the kids toss the vegetables into the roasting dish to help prepare dinner. While the chicken is roasting, you’ll be spoiled with a wonderful rosemary and thyme aroma that fills the entire house. When you pull it out of the oven, you’ve got a gorgeous roasted chicken that looks like you’ve slaved for hours in the kitchen. Enjoy this meal with a simple salad and my Creamy Honey-Buttered Corn.

Ingredients:
1 3 to 4 pound whole chicken
4 tablespoons (1⁄2 stick) butter, softened
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1 teaspoon crushed dried rosemary
1 teaspoon dried thyme
1⁄2 cup reduced-sodium chicken broth
2 medium-large russet potatoes, quartered and sliced, about 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
4 stalks of celery, cut into 1-inch pieces

Method:
1. Preheat the oven to 350°F and spray a roasting pan or 9×13-inch baking dish with nonstick cooking spray.

2. Pat the chicken dry with paper towels. Rub the butter on both sides of the chicken, then season with the salt and pepper. Sprinkle both sides of the chicken with the rosemary and thyme, then place in the prepared baking dish. Pour the chicken broth around the chicken and add the potatoes, carrots, and celery. Bake for 65 to 80 minutes, until chicken is cooked through and the vegetables are tender. Let rest for 10 minutes before carving.

Butter and Herb Whole Roasted Chicken and Vegetables