Roasted Chicken and Vegetables with Cowboy Butter
Cook your whole dinner right in one roasting pan! Juicy chicken flavored with homemade garlic compound butter with potatoes and carrots makes the perfect Sunday supper.
Servings 4 servings
Equipment
- Vegetable Peeler
- Roasting Pan
- Meat Thermometer
Ingredients
Cowboy Butter
- 1 cup salted butter 2 sticks
- 1/4 cup finely minced fresh parsley
- A pinch of red pepper flakes
- A pinch of coarsely ground black pepper
- 1 clove garlic finely minced
- juice and zest of ½ lemon
Roasted Chicken with vegetables
- 1 5-6 lb whole chicken
- 1 Lemon quartered
- 4 whole cloves fresh garlic
- 1 large sweet onion quartered
- 2 cups chicken stock
- 6 medium red bliss potatoes peeled and halved
- 4 large carrots peeled
- Fresh parsley
Instructions
- Preheat the oven to 350-degrees F.
- Add the onion to the bottom of the roasting pan.
- Rinse the chicken, discard the gibbets, and truss the legs. Set the chicken on top of a rack in the roasting pan.
- Place the whole cloves of garlic and half the lemon inside the cavity of the chicken.
- Massage 2 tablespoons of the softened cowboy butter all over the chicken, including under the skin.
- Arrange the potatoes and carrots around the chicken on the roasting pan.
- Melt an additional 2 tablespoon of cowboy butter and drizzle over the vegetables.
- Cook at 350-degrees F for 20 minutes per pound, or until the internal temperature reaches 165-degrees F (there will be some carryover cooking after you remove it from the oven). Remove from the oven and cover with foil. Let set for 10 minutes.
To make gravy from the drippings;
- Strain the drippings into a large liquid measuring cup.
- In a small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook 1-2 minutes.
- Slowly add the liquid to the saucepan and whisk to combine. Cook over medium-high heat until the liquid reduces and thickens. Serve immediately.