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Creole Garlic Butter Roasted Chicken with Vegetables

Whole chicken roasted with rich Creole-spiced garlic butter and tender vegetables for a flavorful one-pan Southern dinner.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Creole, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Butter
  • 1 whole chicken 4-5 pounds
  • 0.5 cup unsalted butter softened
  • 6 cloves garlic minced, divided
  • 2 tbsp Creole seasoning
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper adjust for heat
  • 1 tsp salt
  • 0.5 tsp black pepper
Vegetables
  • 1 large onion quartered
  • 4 large carrots chunked
  • 4 medium potatoes chunked
  • 3 celery stalks large pieces
  • 2 tbsp olive oil
  • 1 lemon halved
  • fresh parsley chopped, for garnish

Equipment

  • Roasting pan
  • Mixing bowl
  • Meat thermometer
  • Kitchen twine

Method
 

  1. Preheat oven to 375°F. Prepare roasting pan.
  2. Make compound butter with butter, garlic, Creole seasoning, and spices.
  3. Rub butter under and over chicken skin; stuff cavity if desired.
  4. Toss vegetables with oil and seasoning; spread in pan.
  5. Place chicken on vegetables; roast 1.25-1.5 hours, basting halfway, until 165°F.
  6. Rest 10-15 minutes, squeeze lemon, garnish, and serve.

Notes

Use thermometer for doneness. Adjust cayenne for spice preference. Baste for extra juiciness.