Easy Roasted Chicken
This whole roasted chicken with Creole garlic butter and veggies is the truth! Not only does this roasted chicken recipe delivers incredible flavor, but it’s also faster to prepare than a full-sized turkey if you’re looking for a Thanksgiving alternative. However, you can enjoy this recipe anytime of the year!
Roasted chicken is a whole chicken that’s seasoned and cooked in the oven at high heat, resulting in crispy skin on the outside and tender, juicy meat on the inside. It’s a classic recipe that’s versatile, easy to make, and ideal for weeknight dinners or holiday meals.
Need Other ways to use roasted chicken? Try my Creole Chicken Pot Pie & Chicken Broccoli Rice Casserole
Moreover, This roasted chicken has it all: juicy meat, golden crispy skin, and bold Creole flavors that elevate it above your standard roasted chicken recipes.
Why You’ll Love This Oven Roasted Chicken Recipe:
Furthermore, this recipe’s delicious flavors, simplicity, and versatility are sure to make it a favorite in your household
- Perfectly Juicy and Tender: Roasting the chicken at high heat and letting it rest ensures juicy, tender meat with crispy skin—a satisfying texture and taste in every mouthful.
- Complete Meal in One Pan: Roasting the chicken with baby potatoes, carrots, and onions creates a full, hearty meal in one pan. It’s easy to prepare, cook, and clean up!
- Quick Alternative to Turkey: It’s a fantastic option for Thanksgiving or holiday meals if you’re short on time or want a smaller, easier-to-cook alternative to turkey.
- Easy and Foolproof: Simple ingredients, straightforward steps, and reliable results make this recipe a hit for beginners and seasoned cooks alike.
Ingredients You’ll Need for this Roast Chicken
- Whole Chicken: Provides tender, juicy meat and serves as the main protein for this hearty meal.
- Baby Potatoes: Add texture and flavor, roasting beautifully alongside the chicken in the drippings.
- Carrots: Bring a natural sweetness that pairs well with the savory Creole garlic butter.
- Onion: Adds depth of flavor, caramelizing nicely during roasting.
- Olive Oil: Helps the vegetables roast to a golden brown and enhances flavor.
- Salt & Black Pepper: Season and enhance the natural flavors in the chicken and vegetables.Bayou City Seasonings: Gives a smoky, earthy depth that’s perfect for Southern-style roasted dishes.
- Dried Thyme: Adds a subtle, herbal note that complements the Creole spices.
- Creole Garlic Butter (Butter, Garlic, Creole Seasoning, Lemon Zest, Fresh Parsley): Infuses the chicken with rich, garlicky Creole flavors and keeps the meat juicy.
How to Make Roasted Chicken – Quick & Easy Steps
Here’s how to make this easy roasted chicken recipe:
- Pat the chicken dry to help the skin crisp up in the oven. Rub the Creole garlic butter under the skin and all over the chicken, seasoning it inside and out.
- Toss the potatoes, carrots, and onions with olive oil, salt, pepper, smoked paprika, and thyme. Add these vegetables to a roasting pan.
- Place the chicken on a rack over the vegetables and roast at 425°F for about 1 hour and 30 minutes, basting halfway through. Roast until the skin is golden and a thermometer inserted into the thickest part of the breast reads 165°F.
- Let the chicken rest for 10-15 minutes before carving. Serve with the roasted vegetables.
How to Make Creole Garlic Butter
The Creole garlic butter is the secret to this chicken’s amazing flavor. Here’s a quick guide:
- Ingredients: Combine softened butter, minced garlic, Creole seasoning, smoked paprika, cayenne (optional), fresh parsley, and lemon zest.
- Mix: Blend the ingredients in a bowl until smooth.
- Apply: Rub the butter mixture under the chicken skin, inside the cavity, and over the entire chicken for deep, rich flavor.
Tips for this Easy Roasted Chicken Recipe
Additionally, by following these tips you’ll be able to make the best oven roasted chicken .
- Dry the Chicken: A dry chicken skin results in a crispier roast.
- Rub Under the Skin: Applying the Creole garlic butter under the skin infuses the meat directly with flavor.
- Use a Rack: Elevating the chicken allows for even cooking and keeps the bottom crispy.
- Use a Thermometer: Ensures perfectly cooked meat; aim for 165°F in the thickest part.
- Let it Rest: Resting helps keep the juices locked in for a moist, flavorful chicken.
FAQ
Q: Can I make this recipe with a larger or smaller chicken?
A: Yes, but you’ll need to adjust the cooking time. A larger chicken may require additional time, while a smaller chicken will need less. Use a meat thermometer to ensure it reaches 165°F.
Q: What if I don’t have Creole seasoning?
A: You can substitute Cajun seasoning, or mix paprika, garlic powder, onion powder, and cayenne for a homemade version.
Q: Can I use other vegetables?
A: Absolutely! Root vegetables like parsnips, sweet potatoes, or even brussels sprouts work well.
Q: How do I store leftovers?
A: Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.
More Chicken recipes:
- Chicken Broccoli Rice Casserole
- Creole Chicken Pot Pie
- Franks Buffalo Chicken Dip Recipe
- Rainy Day Chicken Noodle Soup
If you loved this Oven Roasted Chicken Recipe, let me know in the comments. Follow me on TikTok and Instagram for more delicious recipes!
Roasted Chicken
Equipment
- Roasting pan with rack or baking dish
- Food processor or blender
- Small mixing bowls
- Basting brush
- Meat thermometer
Ingredients
Roasted Chicken and Veggies
- 1 whole chicken 4-5 lbs
- 1 lb baby potatoes halved
- 1 lb carrots roughly chopped
- 1 large onion quarted
- 4 tbs olive oil
- 2 tbs salt divided
- 2 tsp black pepper
- 1 tbs bayou city all purpose seasoning
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sprigs sage
- 1/2 cup white wine or chicken stock
Garlic Butter
- 1 1/2 stick butter softened
- 4 cloves garlic minced
- 1 tbs Bayou City All Purpose Seasoning or creole seasoning
- 1 tsp smoked paprika
- 1 tsp cayenne optional but necessary
- 1 tsp onion powder
- 1 lemon zest
- 1 tbs rosemary chopped
- salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Season chicken with 1 tbs of salt and set aside. (This will help draw out excess moisture and create a crispy skin)
- Prep garlic butter In a small bowl. Combine the softened butter, minced garlic, all purpose (creole) seasoning, smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest. Mix until well combined add salt and pepper to taste
- Pat the chicken dry with paper towels. Rub the Creole garlic butter all over the chicken, including under the skin and inside the cavity. Stuff the chicken cavity with lemon, thyme, rosemary, sage, and half onion.
- In a large bowl, toss the baby potatoes, carrots, and remaining onion with olive oil, salt, pepper, bayou city seasonings, and dried thyme. Add the vegetables to a large roasting pan and pour in the white wine/chicken stock.
- Place the chicken breast-side up on a rack over the vegetables (you can also just place it on top of the veggies) in the roasting pan. Roast for 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with pan drippings around every 30 minutes.
- Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
- Serve the roasted chicken alongside the vegetables, with the pan drippings on the side for dipping. Enjoy!
Video
Notes
- For a Spicier Kick: Add more cayenne pepper to the Creole garlic butter or leave the seeds in the jalapeño for the green sauce.
- Substitutions: If you don’t have my All Purpose Seasoning, you can substitute with Cajun/Creole seasoning or a mix of paprika, garlic powder, onion powder, and cayenne.
- Resting the Chicken: Letting the chicken rest ensures that the juices redistribute, keeping the meat moist and flavorful.
- Pat the Chicken Dry: Ensure the chicken is completely dry before applying the Creole garlic butter. This helps the skin crisp up and become golden during roasting.
- Season Under the Skin: Gently lift the skin from the chicken breast and thighs and rub the Creole garlic butter directly onto the meat. This infuses more flavor into the chicken and keeps the meat moist.
That’s looks amazing can’t wait to try. Out of curiosity how deep does that baking dish have to be ?
I’d say a couple of inches. deep enough to where the veggies aren’t taller than the sides. You can even use a cast iron skillet if that’s all you have
Is it better not to cover the chicken while cooking.? Thank you,it looks so yummy
I’d say its better because it gets the skin nice and crispy while the inside stay juicy, but its totally based on preference. You can start to bake with it uncovered and If the chicken starts to get to dark you can loosely cover it with foil. Either way, you can’t go wrong
do you mean a v shaped rack? could you show what kind of rack you’re using or Recommend? I didn’t see the chicken rack in the pics and video. did I miss it?
The rack is optional. I put my chicken right on top of my veggies. it’s mostly about elevating the chicken and the veggies help with that. if your going to use a rack a v rack is great but not mandatory.
Hi! I’m making this now and the house smells amazing! Just want to confirm I leave the oven on 425 the whole time?
Yes! 425 the whole time and baste every 30 mins! if it starts to get too brown you can cover with som foil.
Can I prep this the day before? Any suggestions? Thank you!
you definitely can prep the day before! some suggestions would be to chop up all the veggies an put in an airtight container, create the compound butter and store in the fridge (you will have to let it soften again before spreading over the chicken). and you can also season the chicken and let it sit in the fridge as well( make sure to bring it to room tmeperature before baking.
This recipe came out so well. I did this same method with chicken breast. It was delicious and flavorful.
Such a great idea to use the chicken breasts! we love a quick, delicious, and easy meal!
Dang! White wine wasn’t on the ingredients. Back to the store for me.
Sorry about! but thank you for trying the recipe and letting me know. Just made those changes.
Saw this recipe on facebook and immediately had to try it! it was so good, especially with the creole seasoning. I did add curry powder to the seasonings and it paired well! my boyfriend almost ate the whole bird lol
I’m going to try this recipe this week. Do you recommend brining the chicken?
yes I recommend brining! I do a dry brine with this one, just some good salt and let it sit for a couple hours
Can I do this recipe with a turkey?
Yes! just adjust the bake time! I actually have a good turkey recipe on the site as well!
Hello, What wine do you recommend?
I always go with one that I like to drink so that way you know it tastes good!