Ingredients

The following ingredients have 4 Servings
  • 6-7 pound whole chicken
  • 1 1/2 pounds new potatoes, halved
  • 1 pound carrots, chopped
  • 1/2 pound (2 sticks) salted butter, softened
  • 1 sprig fresh rosemary, chopped
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 450°F and lightly grease a bundt pan.
  • Prepare compound butter by mixing softened butter with rosemary and garlic. Wrap in plastic wrap and chill until firm, about 1 hour.
  • Liberally season the chicken with salt and pepper, then place slices of the chilled compound butter under the skin.
  • Arrange carrots and potatoes in the bottom of the bundt pan and place the chicken on top, forcing the center of the pan through the center of the chicken.
  • Place a lined baking sheet underneath the bundt pan to catch any drippings. Put in oven to roast until chicken reaches 160 degrees, about 60-90 minutes, basting throughout. Let rest 10 minutes before slicing and serving. Enjoy!