Lunch: Butter Roasted Chicken with Roasted Vegetables

Ingredients

Butter roasted chicken
1 chicken, about 3 pounds/1.2 kg
Sprig fresh rosemary
Sprig fresh thyme
Few sprigs fresh tarragon
Salt and freshly ground black pepper
1/4 cup/60 g butter
Roasted vegetables
6 small potatoes, peeled and cut into grins
4 carrots, cut in half, then halved lengthwise
3 leeks, washed, trimmed and cut into logs
2 handfuls cherry tomatoes
3 tablespoons olive oil
Coarse sea salt and freshly ground black pepper
2 tablespoons butter
2 bay leaves
Branch fresh rosemary, cut in 3

Instructions

For the chicken: Heat the oven to 400 degrees F. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Set the chicken in a roasting pan on its left leg, and set the butter on top.
Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear.
For the vegetables: Heat the oven to 400 degrees F. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over top and tuck in the bay leaves and rosemary. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.
For the plate: Combine some chicken and vegetables on a plate, enjoy!

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