Garlic Butter Roast Chicken with Root Vegetables
Looking for a dish that combines the heartiness of comfort food with the simplicity of one-pot cooking? This Garlic Butter Roast Chicken with Root Vegetables is the perfect choice. It’s not just another chicken recipe; it’s a cozy chicken dinner that brings warmth to the table and satisfies your cravings.
Imagine tender chicken infused with rich garlic butter, surrounded by a medley of root vegetables that soak up all those delicious flavors. This easy weeknight chicken meal is ideal for busy evenings when you want something both comforting and effortless.
This recipe is a game changer for anyone who loves practical, yet delicious meals. With just a few ingredients and minimal fuss, you’ll be able to whip up a satisfying dinner that everyone will rave about.
Simple and Delicious Garlic Butter Roast Chicken

This Garlic Butter Roast Chicken is tender, juicy, and full of flavor, thanks to the aromatic garlic and butter marinade. Paired with sweet root vegetables, this one-pot chicken recipe is not only delicious but also makes for an easy cleanup.
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 1/2 cup unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 large carrots, peeled and cut into chunks
- 2 large potatoes, peeled and diced
- 1 large onion, quartered
- 1 cup chicken broth
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Chicken: In a bowl, mix melted butter, minced garlic, thyme, rosemary, salt, and pepper. Rub this mixture all over the chicken, including under the skin.
- Arrange Vegetables: Place the carrots, potatoes, and onion in a large roasting pan. Drizzle with a bit of olive oil and season with salt and pepper. Pour the chicken broth over the vegetables.
- Roast the Chicken: Place the seasoned chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted root vegetables and spoon some of the pan juices over the top.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Nutrition Information
- Servings: 4-6
- Calories: 450kcal
- Fat: 25g
- Protein: 35g
- Carbohydrates: 30g