Butter Roasted Chicken – and our October Beach Trip
Southern Plate
Southern Plate
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  • 1 whole chicken (fryer), 3-5 pounds Assorted vegetables of your choice, cut into bite size pieces if large ½ cup butter (1 stick) 1+1/2 teaspoon kosher salt 1 teaspoon paprika 1 teaspoon basil 1 teaspoon parsley ½ teaspoon black pepper ½ teaspoon garlic powder Instructions Preheat oven to 425. Place butter in 9x13 baking dish and put in oven to melt while it preheats. In small bowl, stir together all seasonings. Once butter is melted, place chicken in center of pan. Brush melted butter all over and sprinkle liberally with seasonings, reserving about a teaspoon for veggies. Arrange vegetables around chicken in pan. Sprinkle remaining seasonings over them. Place this, uncovered, in oven for one to one and a half hours, basting vegetables and chicken with butter in pan from time to time and covering loosely with foil if necessary to prevent overbrowning, until chicken is fully cooked and juices run clear. Enjoy! Notes The seasonings you use are absolutely customizable. You can do exactly as I do or just use mine as a very general guideline. I am using all dried herbs. 3.4.3177



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