Roasted chicken has a rich history dating back to the 12th century in France. It was a favorite of King Richard the Lionheart and was commonly found in European mediaeval manuscripts from the 1300s. The traditional method for cooking roasted chicken, also known as rotisserie, involves cooking the chicken over a wood fire and rotating it by hand on a metal rod until it is fully cooked. Today, the method has evolved and the chicken can be roasted or baked in a convection oven without the need for rotation. While there are countless variations of roasted chicken recipes, this particular spiced herb butter roast chicken is sure to become your new favorite.
STEPS
Roasting chicken can be a simple and delicious meal, but it can be tricky to execute perfectly. Have no fear, Busyfoodbee is here to guide you through the process. To start, gather all of the necessary ingredients for this spiced herb butter roast chicken recipe.
Let’s get buzzin’:
Spiced Butter Herb mix:
- butter
- lemon juice
- dried parsley
- dried coriander or fresh coriander
- dried thyme
- dried rosemary
- roasted paprika powder
- chilli powder (depending on personal spicy preference)
- salt
Roast chicken with vegetables:
- whole chicken
- brussels sprouts
- white button mushrooms
- potatoes
- carrots
- onions
- olive oil
- salt and pepper to taste
Preheat the oven to 160°C and line a deep 14×11 inch pan with non-stick baking paper or parchment paper, unless using a non-stick pan.
In a separate bowl, mix together all ingredients for the butter herb mix, except for the butter. Once well combined, add the butter and continue mixing until the butter herb mix reaches a spreadable consistency. Set aside.
Prepare the vegetables by peeling and cutting the potatoes and carrots into ¾ inch chunks, and mushrooms into four pieces. Cut the buds of the brussel sprouts and peel the first outer layer. Peel and cut the onions into four, separating the layers. Place the vegetables in a large bowl, add olive oil and salt, and mix well until all the vegetables are fully coated.
Pat the chicken dry with kitchen paper, ensuring it is fully dry. Apply the Spiced Butter Herb mix all over the chicken, lifting the skin to apply underneath and inside of the chicken. Place the chicken in the lined pan and surround it with the prepared vegetables.
Place the pan in the oven and roast the chicken at 160°C for 1 hour. Every 20 minutes, turn the chicken to ensure even cooking. Once fully cooked, remove the pan from the oven and let the chicken rest for a few minutes before serving. Enjoy the chicken on its own or with a side of mashed potatoes.
Spiced Herb Butter Roast Chicken
Ingredients
Spiced Butter Herb Mix
- 50 grams Butter unsalted
- 2 tablespoon Lemon juice
- 2-3 teaspoon Dried Parsley
- 2 teaspoon Dried Cilantro
- 1½ teaspoon Dried Thyme
- 1½ teaspoon Dried Rosemary
- 2 teaspoon Smoked Paprika powder
- 1 teaspoon Salt
Roast Chicken
- 1 kg Whole Chicken
- 400 grams Brussels Sprouts
- 200 grams Button Mushrooms
- 300 grams Potatoes
- 4 Carrots
- 2 Brown Onions
- 1½ tablespoon Olive Oil
- Salt and Black Pepper to taste
Instructions
- Preheat the oven to 160°C and line a deep 14×11 inch pan with a non-stick baking sheet or parchment paper, set aside.
- In a medium sized bowl, mix together all ingredients for the Spiced Butter Herb mix, except for the butter. Once well combined, add the butter and continue mixing until the butter herb mix reaches a spreadable consistency. Set aside.
- Prepare all of the vegetables by peeling and cutting the potatoes and carrots into ¾ inch chunks, mushrooms into four pieces, cut the buds of the brussel sprouts and peel the outer first layer. Peel the onions and cut them into four. Separate all the layers. Combine all of the vegetables in a large bowl. Add in the olive oil, salt, and pepper. Using clean hands, massage and mix the vegetables to ensure they are fully coated. Set aside.
- Prepare the chicken by patting it dry with kitchen paper, ensuring it is fully dry. (see Note 1)
- Assemble the dish by applying the Spiced Butter Herb mix all over the chicken, lifting the skin to apply underneath and inside of the chicken. Place the chicken in the lined pan, and surround it with the prepared vegetables. (see Note 2)
- Insert the pan in the oven and let it roast at 160°C for 1 hour. Every 20 minutes, turn the chicken to ensure even cooking. (see Note 3)
- Once done, remove the pan from the oven, let the chicken rest for a few minutes before serving. Serve the chicken on its own or with a side of mashed potatoes.
- Enjoy!
Notes
- It is important for the chicken to be fully dry before applying the spiced herb butter mix. This will ensure that the mix adheres well to the chicken.
- To add a bit of crunch to the vegetables, you can add them (excluding potatoes) during the third 20-minute mark of turning the chicken. Remove the pan from the oven, turn the chicken, and add the vegetables. Use a spatula to push the vegetables closer to the chicken. Potatoes should be added at the beginning of the cooking process as per the original recipe.
- Cooking times may vary depending on a number of factors, so it is important to check the chicken for doneness. There are two methods you can use: Method 1: If you have a meat thermometer, you can pierce the chicken in the thighs and breast to check the internal temperature. If it reaches 175-180°C, the chicken is cooked. Method 2: Pierce the chicken with a fork and check the juices. If they run clear, the chicken is cooked. If they are pink or red, the chicken needs more time in the oven.
NUTRITION FACTS
Total Fat: 41.48 mg
Sodium: 982.19 mg
Dietary Fiber: 8.95 mg
Protein: 37.85 g
Vitamin C: 107.14 mg
Cholesterol: 150.94 mg
Carbohydrates: 33.41 g
Sugars: 8.84 g
Vitamin A: 3149.01 mcg
Iron: 4.78 mg
Daily values based on a 2,000 calorie diet.