Herb Butter Roasted Chicken

Ingrédients

• Chicken
• 1 (3- to 4-pound) whole roasting chicken
• 1/4 cup * Land O Lakes® Butter with Olive Oil & Sea Salt
• 1 tablespoon finely chopped fresh garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Vegetables
• 12 ounces (about 2 cups) small red potatoes
• 3 large (about 2 cups) carrots, peeled, trimmed, cut into 2-inch lengths
• 1 medium (1 1/2 cups) onion, peeled, cut into 1-inch chunks
• 1/4 cup chopped fresh parsley

Préparation

1. 1

   Place empty 10-inch cast iron skillet in oven. Heat oven to 450°F.

2. 2

   Pat chicken dry; tuck wings underneath chicken and truss legs. Set aside.

3. 3

   Combine Butter with Olive Oil & Sea Salt, garlic, salt and pepper in bowl; mix well. Rub chicken with butter mixture.

4. 4

   Carefully remove hot skillet from oven. Place vegetables evenly in bottom of skillet; set prepared chicken on top of vegetables. Carefully place hot skillet back into oven.

5. 5

   Reduce oven temperature to 400°F. Bake 50 minutes; sprinkle chicken with parsley. Continue baking 10-15 minutes or until meat thermometer inserted into thickest part of chicken thigh reaches 165°F. Remove from oven; tent loosely with aluminum foil, allowing chicken to rest 10 minutes before carving and serving.