Butter Roast Chicken with Vegetables
Start by cutting up the backbone of the chicken in half and set aside.Then, season the unsalted butter with the salt, a pinch of black pepper, the dried rosemary, the crushed garlic cloves and mix everything very well to combine.Now, spread this butter all over the chicken and set aside.In a large bowl add the potatoes, the carrots cut into round slices and the mushrooms cut into smaller pieces.Season with the salt, a pinch of black pepper, the garlic powder, the rosemary, a generous drizzle of olive oil and mix everything very well to combine.Transfer everything to a large baking tray lined with non-stick paper and spread out the ingredients.Add the chicken we prepared and also add fresh rosemary to taste.Take to a preheated oven at 180° C (350° F) and roast for 50 minutes.Serve.
Ingredientes
- 1 Whole Chicken
- 150g of Unsalted Butter
- 2 Teaspoons of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Dried Rosemary
- 3 Crushed Garlic Cloves
Vegetables
- 1kg of Peeled Small Potatoes
- 2 Carrots
- 150g of Mushrooms
- 2 Teaspoons of Salt
- 1 Pinch of Black Pepper
- 2 Teaspoons of Garlic Powder
- 2 Teaspoons of Rosemary
- Olive Oil
- Fresh Rosemary to Taste
Modo de Fazer
Start by cutting up the backbone of the chicken in half and set aside.
Then, season the unsalted butter with the salt, a pinch of black pepper, the dried rosemary, the crushed garlic cloves and mix everything very well to combine.
Now, spread this butter all over the chicken and set aside.
In a large bowl add the potatoes, the carrots cut into round slices and the mushrooms cut into smaller pieces.
Season with the salt, a pinch of black pepper, the garlic powder, the rosemary, a generous drizzle of olive oil and mix everything very well to combine.
Transfer everything to a large baking tray lined with non-stick paper and spread out the ingredients.
Add the chicken we prepared and also add fresh rosemary to taste.
Take to a preheated oven at 180° C (350° F) and roast for 50 minutes.
Serve.
