Butter Roasted Chicken

roasted chicken and vegetables paleo primal recipe Butter Roasted Chicken

This butter roasted chicken is a fast and easy recipe that roasts in a single pan for easy cleanup. It is a hit with kids, and they will never know they have eaten brussels sprouts!

(Note: we call these baby cabbages around our house!) This recipe smells great while it is cooking and is a favorite for us! Enjoy!

Ingredients

  • 1 whole chicken
  • spices of choice (I use basil, salt, pepper, oregano, rosemary and garlic
  • 4 or more TBSP butter
  • Brussels Sprouts
  • 1 onion
  • 1-2 carrots
  • 2 sweet potatoes
  • more butter

Instructions

  1. Preheat oven to 375
  2. Rinse and pat chicken dry
  3. Place in large roasting pan or baking dish (can line with foil to make clean up easier)
  4. Slice Brussels sprouts in half and slice onions and carrots into chunks and place around chicken
  5. Rub the spices and butter over the chicken until well oiled
  6. Sprinkle spices of choice on veggies
  7. Place chicken and sweet potatoes into oven
  8. Roast 60-80 minutes until internal temp of 170 or more
  9. Toss veggies several times during cooking and let sit for 10 minutes before slicing
  10. Save extra chicken, chicken carcass and juices for Sunday recipe(important!)
  11. Serve sweet potatoes with butter and salt

What is your favorite way to roast chicken? Share below!

Reader Comments

  1. Selina says

    I made a butter-coated roast chicken yesterday, and boy, all those juices were beautiful! I saved them and the carcass. Where can I find the “Sunday recipe”? :)

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