Roasted Chicken
This whole roasted chicken is infused with a flavorful Creole garlic butter, making it juicy, tender, and bursting with rich Southern flavors. Paired with roasted vegetables, it’s the perfect family meal or dinner party centerpiece that brings bold Creole flair to the table.
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!
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.
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.