01/18/2026
Snowy ❄️ Sunday we cook together I just found the perfect roast chicken 🥕🥬🍗
For the chicken
+ 1 whole chicken (about 6 1/2 pounds)
+ 1 stick of softened butter
+ 1 tablespoon fresh thyme, chopped
+ 1 tablespoon fresh rosemary, chopped
+ 1 tablespoon fresh sage, chopped
+ 1 teaspoon paprika
+ 1/2 teaspoon cayenne (more if you want heat)
+ 1 teaspoon dijon
+ Salt and pepper
+ 1 lemon, halved
+ 1/2 red onion, halved
+ Extra sage and rosemary sprigs for stuffing
For the vegetable bed
+ 1 1/2 lbs potatoes
+ 1 large carrot
+ 2 celery stalks
+ 1 large red onion
+ 6–8 whole garlic cloves
+ 2–3 tablespoons olive oil
+ couple sprigs of thyme
+ Salt and pepper
+ 2 cups of chicken broth
Instructions
1. Toss potatoes, carrots, celery, red onion, thyme, and garlic with olive oil, salt, and pepper. Spread them evenly in the bottom of a roasting pan to form a bed for the chicken. Top with broth.
2. Pat the chicken very dry. Season the cavity generously with salt and pepper. Stuff with lemon halves, red onion, and a few sprigs each of sage and rosemary.
3. In a bowl, mix the softened butter with thyme, rosemary, sage, paprika, cayenne, mustard, lemon zest, salt, and pepper. Gently loosen the chicken skin over the breasts and spread some of the herb butter underneath. Rub the remaining butter all over the outside of the chicken. Sprinkle a bit more paprika on top for color.
4. Place the chicken on top of the vegetables. Roast at 375°F, 20 minutes per pound, or until the thigh reaches 165°F. Mine was 6.5 lbs so I cooked it for 2 hours and 25 minutes. Baste with pan drippings every 45 min.
5. Let the chicken rest 10–15 minutes before carving.
