Poultry

Butter-Basted Whole Roast Chicken

Name: Butter-Basted Whole Roast Chicken
Prep time: 30 minutes
Cook time: 1½ hours

The butter in this recipe results in that crispy, flavorful skin we all love on roast chicken. If you’re new to butter basting, this is a great way to start. We think you’ll want to make this dish over and over again.

Prep

30 minutes

Cook

1½ hours

Servings

Level

Easy

Ingredients

1 cup sliced carrots
1 onion, sliced into wedges
¼ cup plus 3 tablespoons Challenge Spreadable Butter with Olive Oil, divided
kosher salt and black pepper
1 (4-5 pounds) whole chicken
rinsed and patted dry
1 lemon, sliced
3 garlic cloves, smashed
1 bunch fresh thyme

Directions

1

Preheat oven to 425°F. Scatter carrots and onions in a roasting pan. Toss with a tablespoon of Challenge Spreadable Butter and a pinch of salt and pepper.
2

Season the chicken cavity with salt and pepper, then stuff with lemon slices, garlic and fresh thyme. Use kitchen twine to truss the chicken; place it in the roasting pan.
3

Season outside of chicken with salt and pepper then spread all over with ¼ cup of Challenge Spreadable Butter.
4

Roast chicken for 30 minutes, then spread with remaining 2 tablespoons Challenge Spreadable Butter. Reduce oven temperature to 350°F. Continue to roast, basting every 15 minutes, for another hour or until an instant-read thermometer registers 165°F.
5

Transfer the chicken and vegetables to a platter and tent with foil for about 15 minutes. Slice the chicken and serve with the vegetables.