Butter-Herb Roasted Chicken | Recipe Cart
Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!
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Cooking tools:
- Roasting pan
- Instant-read thermometer
- Carving knife
- Carving fork
- Oven
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
Ingredients
- 1/2 cup butter, softened
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh sage leaves
- 2 cloves garlic, finely chopped
- 1 1/4 teaspoons salt
- 1 teaspoon pepper
- 1 whole chicken (about 4 lb)
- 12 small whole carrots with tops or 3 large carrots, cut into 1-inch pieces
- 1 lb fingerling potatoes, cut lengthwise in half
- 2 sweet onions, each cut into 6 wedges
- 2 tablespoons olive oil
- 1/2 cup Progresso™ chicken broth (from 32-oz carton)
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