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Butter-Herb Roasted Chicken
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Prep Time:
25 minutes
Total Time:
1 hour 55 minutes
Herb-infused butter elevates chicken with a crispy finish, served with colorful veggies for a stunning, delicious Sunday supper.
Ingredients:
  • 1/2 cup butter, softened
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons chopped fresh sage leaves
  • 1 1/4 teaspoons salt
  • 1 teaspoon pepper
  • 1 whole chicken (about 4 lb)
  • 12 small whole carrots with tops trimmed
  • 1 lb fingerling potatoes, cut lengthwise in half
  • 2 sweet onions, each cut into 6 wedges
  • 2 tablespoons olive oil
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
Instructions:
  • Preheat oven to 375°F and lightly coat a shallow roasting pan with cooking spray.
  • Combine butter, chopped thyme, sage, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Massage mixture under and over chicken skin. Arrange chicken breast side up in a roasting pan. Insert an ovenproof meat thermometer into the thickest part of the thigh, avoiding contact with the bone.
  • Combine carrots, potatoes, and onions in a large bowl with oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place vegetables around the chicken and pour broth over them.
  • Roast the chicken uncovered for 1 hour 15 minutes to 1 hour 45 minutes until the thermometer reads at least 165°F and the legs move easily when lifted or twisted. Loosely cover with foil and let it stand for 10 to 15 minutes for easier carving. Serve with vegetables.

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