Herb Butter Roasted Chicken

Roast chicken with fresh parsley and garlic to create a savory whole chicken dish. Shred leftover chicken to use the next day to make Salsa Verde Chicken Enchiladas.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Place empty 10-inch cast iron skillet in oven. Heat oven to 450°F.
2. 2Pat chicken dry; tuck wings underneath chicken and truss legs. Set aside.
3. 3Combine Butter with Olive Oil & Sea Salt, garlic, salt and pepper in bowl; mix well. Rub chicken with butter mixture.
4. 4Carefully 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. 5Reduce 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.