Easy Roast Chicken in the Oven
This super simple Roast Chicken was our birthday celebration dinner on vacation! This classic whole roast chicken is covered in a fragrant garlic compound butter and oven-roasted in just 1 hour for juicy, flavorful meat. The carrots, potatoes, and onions roast in the drippings, caramelizing into rich, garlicky bite. Don’t miss some of my favorite my simple tricks for crispy skin and juicy meat, so save this recipe for the next time you need a celebratory main dish recipe, or when you have dinner guests!
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Staycation Dinner with Fresh Local Ingredients
We’re heading to a summer beachside getaway in the Sunshine Coast for my mom’s birthday this year. We’ve booked a nice cabin in Sechelt with a full kitchen, so we’ve been really enjoying cooking on vacation. There’s just something about a home-cooked meal in a new environment that makes it so much more comforting.
For my mom’s birthday this year, she asked for something simple: a cozy night in, homemade dinner, and all of us in our comfy clothes. So for dinner, we’re making an easy, comforting oven roasted chicken with root vegetables. Nothing fancy, just something warm that felt like home. It turned out to be a satisfying meal for our celebration that is actually so simple to make.
Roast Chicken Ingredients
- 1 whole chicken about 4-5 lbs
- 2-3 tbsp salt
- 4 tbsp butter
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp dill
- 1/2 tbsp whole grain mustard
- 1/4 tsps salt or to taste
- 1/4 pepper or to taste
- 1/2 tsp garlic powder
- 7 small potatoes halved
- 3 carrots cut in chunks
- 1 onion sliced
- 3 tbsp olive oil
- 1/2 cup white wine
Garlic compound Butter
This garlic compound butter is what adds so much flavor and aroma to this simple roast chicken. It’s super easy to make, because you just mix butter with paprika, oregano, dill, whole grain mustard, garlic powder, salt, and pepper. Once mixed, it becomes a spreadable paste that’s great for cooking all sorts of dishes! I love adding this butter on top of steak, or mixing it with steamed veggies.
For this roast chicken, we’re spreading the butter under and over the skin. The butter melts slowly and seasons the meat from inside. The extra layer of butter also prevents the chicken juices from escaping. We’re also adding the rest of the butter into the baking dish with the vegetables to give it a little flavor boost too!
Prepping Whole Chicken For Oven
Don’t be intimidated by cooking a whole chicken. It’s easier than it looks. There are three simple steps to take to prep your chicken so it comes out of the oven super juicy with crispy, savory skin.
- Dry Brine: dry brine the chicken and let it rest uncovered in the fridge. The cold air in the fridge dries out the skin, giving you that crisp skin after roasting.
- Butterfly Chicken: Cutting the chicken down the middle and flattening with your hands so it cooks evenly.
- Butter Chicken: Rub the garlic butter we made beneath and over the skin, so it bastes the meat as it roasts.
Roasted Pan Vegetables
Our roast chicken rests on a bed of root vegetables including potatoes, carrots, and onions for a balanced meal. As it cooks, the juices drip down and mingle with the olive oil, garlic butter, and just a splash of white wine. The vegetables soak up every drop, turning soft, golden, and almost caramelized. Each bite is fully soaked in that yummy chicken dripping.
You can also add other vegetables great for oven roasting, like leek, mushrooms, sweet potatoes, bell peppers, and corn.
How to Make Roast Chicken In The Oven
- Pat the chicken dry with paper towels.
- Generously salt the chicken all over to draw out moisture.
- Place chicken in the fridge uncovered for 4-5 hours.
- Preheat the oven to 400F (200C).
- In a bowl, mix butter, paprika, oregano, dill, whole grain mustard, salt, pepper, and garlic powder until smooth.
- On a tray, place the chicken breast-side down, and use kitchen scissors to cut along the middle.
- Flip the chicken and flatten it with your hands. Pat dry again with paper towels.
- Using your hands and a spoon, spread about 3/4 of the garlic butter mixture under and all over the skin.
- In an oven-safe dish, mix together potatoes, onion, carrots, olive oil, and the rest of the compound butter.
- Spread the chicken breast-side up on top of the vegetable mix. Add white wine into the dish from the side.
- Put the chicken in the oven for 45 minutes to 1 hour, or until chicken reaches 165F (74C) internally.
- Remove from the oven and rest for 10-14 minutes before carving.
Got Leftover Roast Chicken? Try These Quick and Easy Recipes
Easy Roast Chicken in the Oven
By Tiffy Cooks
Equipment
- oven
Ingredients
- 1 whole chicken about 4-5 lbs
- 2-3 tbsp salt
- 4 tbsp butter
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp dill
- 1/2 tbsp whole grain mustard
- 1/4 tsps salt or to taste
- 1/4 pepper or to taste
- 1/2 tsp garlic powder
- 7 small potatoes halved
- 3 carrots cut in chunks
- 1 onion sliced
- 3 tbsp olive oil
- 1/2 cup white wine
Instructions
- Pat the chicken dry with paper towels.
- Generously salt the chicken all over to draw out moisture.
- Place chicken in the fridge uncovered for 4-5 hours.
- Preheat the oven to 400F (200C).
- In a bowl, mix butter, paprika, oregano, dill, whole grain mustard, salt, pepper, and garlic powder until smooth.
- On a tray, place the chicken breast-side down, and use kitchen scissors to cut along the middle.
- Flip the chicken and flatten it with your hands. Pat dry again with paper towels.
- Using your hands and a spoon, spread about 3/4 of the garlic butter mixture under and all over the skin.
- In an oven-safe dish, mix together potatoes, onion, carrots, olive oil, and the rest of the compound butter.
- Spread the chicken breast-side up on top of the vegetable mix. Add white wine into the dish from the side.
- Put the chicken in the oven for 45 minutes to 1 hour, or until chicken reaches 165F (74C) internally.
- Remove from the oven and rest for 10-14 minutes before carving.
This roast chicken recipe was delicious! I really like how the steps are easy to follow!
Turned Out Great, Thank you!