Oven-Roasted Chicken
Servings: 6 Servings
Ingredients
- 1 (4-5 pound) whole chicken
- 6 Tbs butter softened
- 3 cloves garlic minced
- 3 sprigs fresh rosemary
- 1/4 tsp pepper
- 1 tsp salt
- 2 medium onions
- 1 medium sweet potato (~1 pound) peeled and diced
- 1 pound golden potatoes peeled and diced
- 2 medium carrots peeled and sliced on the bias
Instructions
- Preheat the oven to 475 ℉.
- In a small bowl, mix butter, chopped rosemary, salt, pepper, and garlic together and set aside.
- In the bottom of a Dutch oven, place sliced onions, potatoes, and carrots. Salt and pepper the vegetables well.
- Clean the neck and giblets out of the chicken. Pat dry with paper towels. Use twine to tie the legs together.
- Season the cavity generously with salt and pepper.
- Use your hands to slather the butter mixture under the breast skin and all over the chicken.
- Place in Dutch oven on top of sliced vegetables.
- Roast in the oven uncovered for 15 minutes. Reduce the temperature to 350 ℉ and continue cooking uncovered. Approximately 20 minutes per pound or until the internal temperature reaches 165 ℉.
- Remove from the oven and allow the chicken to rest for about 10 minutes before carving.
- Carve the chicken and serve.
Notes
It is important to make sure the chicken is completely thawed.
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