Herb-Butter Roasted Chicken with Cranberries & Veggies

There’s something undeniably comforting about a classic roast chicken, especially when it’s infused with the warm, earthy flavors of fall. This Herb-Butter Roasted Chicken is a testament to simplicity and deliciousness. The combination of herbs, butter, and cranberries creates a symphony of flavors that will have you coming back for seconds (and thirds).

Ingredients:

• 5 lb Whole Chicken

• 1 Large Yellow Onion

• 2 Large Carrots

• 4 Celery Stalks

• 1 Cup Cranberries

• 10 Garlic Cloves

• 1/2 Stick Melted Butter

• Garlic Powder

• Paprika

• Dried Oregano

• Dried Rosemary

• Fresh Thyme

• 1/3 cup Extra Virgin Olive Oil

• Salt

Instructions:

1. Prep the Chicken and Veggies: Preheat your oven to 350°F. Rinse and pat dry the chicken. Arrange the sliced carrots, onions, celery, and whole garlic cloves around the chicken in a roasting pan. Stuff the cavity of the chicken with onion slices, garlic cloves, and celery stalks.

2. Season and Roast: Brush the chicken with melted butter and generously season it, as well as the veggies, with garlic powder, paprika, oregano, rosemary, salt, and fresh thyme. Drizzle everything with olive oil. Cover the roasting pan with foil and roast for 1 hour. Remove the foil and roast for an additional 45 minutes, or until the chicken reaches an internal temperature of 165°F. For a crispier skin, broil briefly at the end.

3. Serve: Once the chicken is cooked, baste it with the pan juices and sprinkle with additional garlic powder, salt, and rosemary. Serve immediately with your favorite side dishes.

A Note on Leftovers: This dish is even more delicious the next day. The flavors have time to meld together, and the chicken becomes even more tender and flavorful.

Enjoy this hearty and delicious meal, perfect for a cozy fall evening.

Yield: 4

Author: Sippin Foodie

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Herb-Butter Roasted Chicken with Cranberries and Veggies

This chicken comes out so juicy, loaded with flavor from the herbs, butter, and that sweet-tart pop of cranberries. The veggies do their part, too, infusing everything with even more goodness. Perfect for a cozy fall night and somehow even better as leftovers….if there are any.

Prep time: 5 MinCook time: 1 H & 39 MTotal time: 1 H & 44 M

Ingredients

• 5 lb Whole Chicken (preferably local)
• 1 Large Yellow Onion
• 2 Large Carrots
• 4 Celery Stalks
• 1 Cup Cranberries
• 10 Garlic Cloves(yeah, you heard me)
• 1/2 Stick Melted Butter
• Garlic Powder
• Paprika
• Dried Oregano
• Dried Rosemary
• Fresh Thyme
• 1/3 cup EVOO (Extra Virgin Olive Oil)
• Salt

Instructions

1. Preheat oven to 350°F.
2. Rinse and pat the chicken dry, then place it in the center of a medium baking dish. Arrange sliced carrots, onions, celery, 5 whole garlic cloves, and cranberries around the chicken. Stuff the chicken cavity with onion slices, 5 more whole garlic cloves, and 2-3 uncut celery stalks.
3. Brush the chicken with melted butter and generously season it and the veggies with garlic powder, paprika, oregano, rosemary, salt, and fresh thyme. Drizzle everything, including the chicken, with EVOO.
4. Cover with foil and bake for 1 hour. Uncover and bake for another 45 minutes. For a crispier skin, broil briefly at the end.
5. After removing from the oven, baste the chicken with pan juices, and add a final sprinkle of garlic powder, salt, and rosemary. Enjoy!

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