Description

This Oven-Roasted Creole Garlic Butter Chicken with Vegetables is a comforting Southern-style meal featuring a whole chicken rubbed with flavorful Creole garlic butter, then roasted to golden perfection over a medley of baby potatoes, carrots, and onions. The addition of fresh herbs and a splash of white wine or stock makes for a juicy, crispy-skinned chicken that’s rich, aromatic, and satisfying.

Ingredients

Roasted Chicken and Veggies:

1 whole chicken (4–5 lbs)
1 lb baby potatoes, halved
1 lb carrots, roughly chopped
1 large onion, quartered
4 tbsp olive oil
2 tbsp salt, divided
2 tsp black pepper
1 tbsp Bayou City all purpose seasoning
2 sprigs rosemary
4 sprigs thyme
2 sprigs sage
1/2 cup white wine or chicken stock

Garlic Butter:

1 1/2 sticks butter, softened
4 cloves garlic, minced
1 tbsp Bayou City all purpose seasoning or Creole seasoning
1 tsp smoked paprika
1 tsp cayenne pepper (optional but recommended)
1 tsp onion powder
1 lemon, zested
1 tbsp rosemary, chopped
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 425°F (220°C).

2. Season the whole chicken with 1 tablespoon of salt and let sit to draw out moisture.

3. In a small bowl, mix softened butter, garlic, Creole seasoning, paprika, cayenne, onion powder, chopped rosemary, lemon zest, and salt and pepper to taste.

4. Pat the chicken dry, then rub the garlic butter all over, including under the skin and inside the cavity. Stuff cavity with lemon wedges, thyme, rosemary, sage, and half the onion.

5. Toss baby potatoes, carrots, and remaining onion in a bowl with olive oil, 1 tablespoon salt, pepper, Bayou City seasoning, and thyme.

6. Arrange the seasoned vegetables in a large roasting pan. Pour in the white wine or chicken stock. Place the chicken breast-side up on a rack over the vegetables or directly on them.

7. Roast for 1 hour and 30 minutes, basting every 30 minutes, until internal temperature reaches 165°F and skin is golden and crisp.

8. Remove from oven and let chicken rest 10–15 minutes before carving.

9. Serve chicken slices with roasted vegetables and pan drippings on the side.

Notes

For extra heat, increase cayenne or add jalapeños to your seasoning.

Substitute Bayou City seasoning with Cajun or Creole blends if unavailable.

Resting the chicken after roasting is essential for juicy, flavorful meat.

Pat the chicken dry before roasting to achieve crispy skin.

Applying the garlic butter under the skin enhances flavor and keeps the meat moist.