Butter-Basted Whole Roast Chicken

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.


30 minutes


1½ hours





  • 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


  • 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.

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