Oven Roasted Garlic Butter Chicken! A great alternative to turkey for Thanksgiving.

Ingredients

• 1 piece Whole Chicken (about 4-5 lbs, giblets removed)
• 4 Tbsp Unsalted Butter (softened at room temperature)
• 4 cloves Garlic (minced)
• 1 tsp All-Purpose Seasoning (store‑bought or homemade blend)
• 1.5 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 3 Tbsp Olive Oil (extra‑virgin, divided)
• 2 medium Onion (one sliced for vegetables, one quartered for stuffing)
• 4 medium Potatoes (cut into wedges)
• 3 large Carrots (cut into chunks)
• 4 sprigs Fresh Herbs (thyme and rosemary mixed)
• 1 whole Lemon (cut into quarters)
• 0.5 cup White Wine (dry, such as Sauvignon Blanc)
• 2 feet Kitchen Twine (for trussing legs)

Instructions

1. Prep Vegetables

   Peel and slice one onion, cut potatoes into wedges, and chop carrots into bite‑size chunks.

   Time: PT10M

2. Season Vegetables

   Place the vegetables in the roasting pan, drizzle with 2 Tbsp olive oil, and season with salt, pepper, and the all‑purpose seasoning. Toss to coat.

   Time: PT5M

3. Dry the Chicken

   Pat the whole chicken dry with paper towels, both inside and out.

   Time: PT3M

4. Make Garlic Butter

   In a mixing bowl, combine the softened butter, minced garlic, 1 tsp salt, 1 tsp pepper, and the all‑purpose seasoning. Mix until smooth.

   Time: PT5M

5. Season and Stuff the Chicken

   Loosen the skin over the breast with your fingers, slide half of the garlic butter underneath, and rub the remaining butter over the outside of the bird. Season the cavity with the quartered onion, fresh herb sprigs, and lemon quarters.

   Time: PT7M

6. Truss the Legs

   Tie the drumsticks together with kitchen twine to promote even cooking.

   Time: PT2M

7. Add Final Drizzle and Wine

   Drizzle the remaining 1 Tbsp olive oil over the chicken, sprinkle a pinch more salt and pepper, and pour the white wine into the pan around the bird (not over the skin).

   Time: PT1M

8. Roast the Chicken

   Place the pan in a preheated oven at 425°F. Roast for 1 hour 30 minutes, basting the chicken with pan juices every 30 minutes.

   Time: PT1H30M

   Temperature: 425°F

9. Check Doneness

   Insert a meat thermometer into the thickest part of the thigh; when it reads 165°F, the chicken is done.

   Time: PT2M

10. Rest the Chicken

    Remove the chicken from the oven, cover loosely with foil, and let rest for 10 minutes before carving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

15g

Fiber

3g