Easy Roasted Chicken

I’m excited to share a recipe for a whole roasted chicken that’s slathered in Creole garlic butter and roasted with vegetables—all in one pan for a flavor-packed, hassle-free meal.

Why You’ll Love This Recipe

I love this roasted chicken because it always comes out perfectly juicy on the inside with golden, crisp skin. The Creole garlic butter infuses every bite with deep, Southern-inspired flavor. Plus, cooking it with potatoes, carrots, and onions means I’ve got a full meal in one go—fewer dishes, more joy!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 (or Creole/Cajun) seasoning

• 2 sprigs rosemary

• 4 sprigs thyme

• 2 sprigs sage

• ½ cup white wine or chicken stock

Garlic Butter:

• 1½ sticks butter, softened

• 4 cloves garlic, minced

• 1 tbsp Creole seasoning

• 1 tsp smoked paprika

• 1 tsp cayenne (optional)

• 1 tsp onion powder

• Zest of 1 lemon

• 1 tbsp fresh rosemary, chopped

• Salt and pepper to taste

Directions

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

2. Season the chicken with 1 tablespoon of salt and let it sit while I prep the garlic butter.

3. In a small bowl, I mix together softened butter, garlic, Creole seasoning, smoked paprika, cayenne (if using), onion powder, rosemary, and lemon zest. I season it with salt and pepper.

4. I pat the chicken dry and rub the garlic butter mixture under the skin, inside the cavity, and all over the exterior. I stuff the cavity with lemon halves, rosemary, thyme, sage, and half the onion.

5. I toss potatoes, carrots, and remaining onion with olive oil, the remaining salt, black pepper, Bayou City seasoning, and dried thyme. I spread them in a roasting pan and pour in white wine or chicken stock.

6. I place the chicken, breast-side up, on a rack over the veggies (or directly atop them) and roast for about 1 hour 30 minutes, basting every 30 minutes, until the internal temperature hits 165 °F (75 °C) and the skin is golden.

7. I let the chicken rest for 10–15 minutes before carving. Then I serve it alongside the roasted vegetables, spooning pan juices over everything.

Servings and timing

• Serves: 6

• Prep time: 20 minutes

• Cook time: 1 hour 30 minutes

• Total time: 1 hour 50 minutes

Variations

• Swap in parsnips, sweet potatoes, or Brussels sprouts for the carrots and potatoes.

• Make it spicier by adding extra cayenne or including jalapeños in the butter.

• No Creole seasoning? I mix paprika, garlic powder, onion powder, and cayenne as a substitute.

• For smaller or larger birds, adjust roasting time: use a meat thermometer and roast until the thickest part of the breast reaches 165 °F (75 °C).

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer warming it in a 350 °F oven until heated through—it helps maintain crispiness and flavor.

FAQs

Can I use a smaller or larger chicken?

Yes—I adjust cooking time accordingly and always rely on a thermometer to reach 165 °F in the thickest part of the breast.

What if I don’t have Creole seasoning?

No problem—I use Cajun seasoning or blend paprika, garlic powder, onion powder, and cayenne for a homemade version.

Can I roast different vegetables?

Absolutely. Root veggies like parsnips, sweet potatoes, or Brussels sprouts work beautifully.

How should I store leftovers?

I keep chicken and veggies in an airtight container in the fridge for up to 3 days.

What’s the best way to reheat it?

I reheat in a 350 °F oven—it helps keep the skin crisp and the meat tender.

Conclusion

This roasted chicken is one of my go-to recipes when I want big flavor with minimal fuss. Between the Creole garlic butter, crisp skin, and one-pan veggies, it never disappoints. Give it a try—I think it’ll become a favorite in your home, too!

Print