Holiday Roast Chicken with Herb Butter and Vegetables

Enjoy the Christmas season with this flavourful, traditional roast chicken recipe. This dish, which combines roasted veggies with succulent chicken, is ideal for warm family evenings. Now let's get started with this festive recipe!

Ingredients
For the Roast Chicken
1 whole chicken (4–5 lbs or 1.8–2.3 kg)
½ cup (115g) unsalted butter, softened
3 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 lemon, halved
1 onion, quartered

For the Roasted Vegetables
3 large carrots, peeled and chopped
2 parsnips, peeled and chopped
1 lb (450g) baby potatoes, halved
2 tbsp olive oil
1 tsp dried thyme
1 tsp salt
½ tsp black pepper

Nutritional Information

Note: Nutritional values are estimates and may vary based on portion sizes.

Directions
1. Get the chicken ready.
Set the oven temperature to 375°F, or 190°C.

Utilise paper towels to pat the chicken dry. Put it in a big baking dish on a roasting rack.
Combine softened butter, paprika, salt, black pepper, rosemary, thyme, and minced garlic in a small bowl.
Gently remove the chicken's skin and rub half of the butter mixture underneath it. Cover the chicken with the remaining butter.
Place the onion quarters and lemon halves within the cavity.

2. Get the veggies ready.
Toss baby potatoes, carrots, and parsnips with olive oil, thyme, salt, and black pepper in a big bowl.
In the baking dish, arrange the vegetables around the chicken.

3. Preheat the chicken.
The internal temperature of the chicken should reach 165°F (74°C) in the thickest portion of the breast after 1 hour and 30 minutes of roasting.
To guarantee consistent cooking, stir the vegetables halfway through roasting.

4. Take a Break and Serve
Before slicing, take the chicken out of the oven and allow it to rest for fifteen minutes.
For a joyous holiday dinner, serve the chicken with the roasted vegetables.

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Make the Holidays Extraordinary!
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