One Pot Farmhouse Roast Chicken & Vegetables
Whole butter roasted chicken with root vegetables
Ingredients
- 1.3kg Whole Chicken
- 75g Butter
- 1 tbsp Garlic powder
- 1 tbsp Salt
- Pepper
- 2-3 Cloves Garlic
- 2-3 Carrots
- 3-4 Medium Potatoes
- 100 ml Roasting oil I like to use Rapeseed oil
- Fresh thyme
Instructions
- Start by heating your oven to 200C, as it warms, place your oven proof dish inside to warm up.
- Wash your carrots & potatoes, then peel and chop the carrots into bite size chunks, set aside. Then slice your potatoes into wedges, leaving the skin on.
- Lightly crush your whole fresh garlic cloves, leaving the skins on.
- Weigh out your butter, then pop it into the microwave for 30-60 seconds until just melted.
- Stir the garlic powder, salt and pepper into the melted butter
- Place your whole chicken onto a plate and slowly pour the melted butter mixture onto the chicken. The plate will catch any drips.
- Use your hands to rub the butter mixture onto the chicken skin.
- Wash your hands after handling the raw chicken.
- Remove the oven dish for just long enough to add your roasting oil. Pop it back into the oven for a few minutes to warm through.
- Once the oil is warmed, carefully remove the roasting dish and set onto your counter.
- Carefully begin to add your ingredients. First the vegetables & fresh garlic - add some salt to season the vegetables here.
- Add your fresh thyme, placing it so that it's in the oil to help add flavour.
- Place the whole chicken on top of the vegetables.
- Pour over any remaining butter from the chicken plate.
- Place your dish back into the oven for 30 minutes at 200C.
- At 30 minutes, remove to baste your chicken and vegetables and turn the oven down to 170C
- Allow to cook for a further 1:15 - 1:30 hours, basting every 20-30 minutes.
- If using a meat thermometer, your chicken should be 165C before removing finally from the oven.
- Allow to rest for 5-10 minutes before carving.
Notes
Calorie information provided is an estimate