A simple meal is usually my favorite kind of meal. I find a roasted chicken to be one of the most delicious and comforting meals on Earth. My house smells amazing when I make it, and when I set it on the dinner table, I feel like I am giving my family the most wholesome of dinners.
I usually reserve whole chickens for weekends or when I have a little extra time, but that doesn’t mean that we cannot have the roast chicken experience on a Wednesday night after soccer either. Use a broken down chicken or chicken breasts like I have done here to reduce the cooking time. Everything cooks together in one pan and there is minimal muss and fuss. If you are so inclined, you could serve this with a salad and some crusty bread, but I really do not think that you need to.
A tip – Really spread the butter under the skin. Rub some on the outside as well, it will help the chicken turn a crispy, golden brown.
Herb Butter Roast Chicken
½ cup (1 stick butter), room temperature
1 teaspoon fresh thyme leaves
2 cloves garlic, minced
2 lemons (zest and then halve)
4 bone-in chicken breasts
fresh thyme sprigs (optional)
3 carrots, peeled and halved
1 head broccoli, cut into florets
3 shallots, peeled and halved
1 yellow pepper, seeded and cut into large chunks
2 sweet potatoes, peeled and cubed
Preheat oven to 450°F. Line a roasting pan with tin foil.
In a small bowl, combine butter, thyme leaves, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and lemon zest. Place about 2 tablespoons butter mixture under chicken skin. Add a few sprigs of thyme under skin if desired. Season with additional salt and pepper. Add chicken to roasting pan.
Place vegetables and lemon halves around chicken and add to oven. Dot remaining butter over vegetables. Season with salt and pepper, Place in oven and occasionally baste chicken with butter. Cook until chicken is cooked through and vegetables are tender, about 35 to 40 minutes.
chicken, easy dinner, roasting, vegetables
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