Creole Butter Roasted Chicken
If you’re looking for a roasted chicken that’s not just juicy but packed with flavor, then this Creole Butter Roasted Chicken is for you! Brined overnight to achieve crispy skin and seasoned with a delicious mix of herbs and Creole spices, this dish is perfect for family dinners, gatherings, or even a cozy night in. Roasted along with vegetables and basted in buttery goodness, the flavors will fill your kitchen with an irresistible aroma.
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Why You’ll Love Creole Butter Roasted Chicken
- Flavor-Packed & Juicy: Brining the chicken overnight helps retain moisture, while Creole butter and fresh herbs ensure that every bite is full of flavor.
- Easy One-Pot Meal: Everything cooks in a Dutch oven, making it a simple dish to prepare with minimal cleanup.
- Versatile Serving Options: Serve it over orzo, rice, or even mashed potatoes. It’s a perfect centerpiece for any meal.
- Perfectly Crispy Skin: Brining and roasting at the right temperature give this chicken a beautifully crispy and golden brown skin.
What You Need to Make Creole Butter Roasted Chicken
To make this savory dish, gather these ingredients. Check the recipe card below for the exact amounts:
- Whole Chicken: A 6-8 lb whole chicken for roasting.
- Vegetables: Golden potatoes, sweet potatoes, rainbow carrots, celery, and a large onion for a full-flavored base.
- Herbs & Seasonings: Fresh rosemary, thyme, bay leaves, and Creole seasoning for an herby, spicy kick.
- Butter & Wine: A stick of softened unsalted butter and 2 cups of dry white wine to baste and flavor the chicken and veggies.
- Salt for Brining: The key to getting crispy skin on the chicken.
How to Make Creole Butter Roasted Chicken
1
Brine the Chicken: Start the night before. After gutting the chicken, rinse and pat it dry. Flip it over and press down on the backbone to break it. Flip the chicken back over, sprinkle salt all over, and leave uncovered in the fridge overnight to dry out for crispy skin.
2
Prep the Dutch Oven & Vegetables: In a Dutch oven, combine cubed potatoes, carrots, celery, onion, dry white wine, salt & pepper, and Creole seasoning. Place the chicken on top of the veggies and stuff the cavity with more carrots, celery, and whole rosemary and thyme sprigs.
3
Season the Chicken: Mix softened butter with chopped rosemary, thyme, and Creole seasoning. Rub this mixture all over the chicken. Surround the chicken with bay leaves, cover, and roast in the oven at 400°F for 20 minutes.
4
Roast & Baste: Uncover the Dutch oven, adding more wine around the chicken if needed. Melt the remaining butter, mix with more Creole seasoning, and baste the chicken after removing from the oven. Continue cooking until the vegetables are tender, the chicken is golden brown, and the internal temperature is done.
5
Serve & Enjoy: Serve the roasted chicken and veggies over orzo or your choice of side. Enjoy the savory goodness!
Commonly Asked Questions
How do I know when the chicken is done?
The internal temperature of the chicken should reach 165°F. Use a meat thermometer to check the thickest part of the chicken, avoiding the bone.
Can I use store-bought Creole seasoning?
Yes, store-bought Creole seasoning works perfectly fine. You can also adjust the seasoning level to taste if you prefer more or less spice.
What can I use instead of wine?
If you prefer not to use wine, substitute with chicken broth or vegetable broth for a similar depth of flavor.
Can I prepare the chicken without brining overnight?
While brining overnight helps achieve crispier skin, you can skip this step if short on time. However, the skin may not turn out as crispy.
What other vegetables can I add?
You can add any root vegetables like parsnips, turnips, or butternut squash. Adjust the seasoning accordingly and enjoy experimenting with flavors!
Creole Butter Roasted Chicken
Ingredients
- 6-8 lb whole Chicken or sub for a trukey
- 1 bag golden potatoes
- 2 sweet potatoes cubed
- 1 bag rainbow carrots
- 8 stalks of celery halved
- 1 large onion cubed
- 2 cups dry white wine
- fresh Rosemary
- fresh Thyme
- Bay leaves
- creole seasoning
- 1 stick of unsalted butter softened @landolakesktchn
- 1/2 stick of butter melted
- 1/4 cup salt for brining
Instructions
- The brining starts the night before. After you gut the chicken, rinse and pat dry. Flip over and push down on the back bone to break. Flip back over and pour salt all over the top and put uncovered in the fridge over night to dry out. This will help make the skin crispy.
The next day:
- In a large Dutch oven or turkey roasting pan
- Combine potatoes, carrots, celery, onion, wine,S&P, and Creole seasoning. Add the chicken on top. Stuff the inside with celery, carrots, and full stems of fresh herbs and onions.
- In a bowl, mix together the softened butter, chopped fresh herbs, and Creole seasoning. Rub all over the top of the chicken or turkey. Add bay leaves all around and put in the oven on 400 covered for the first 20 minutes. Uncover, reduce to 350 add more wine if needed around bird.
- Take the rest of your butter and melt, add more seasoning and bast on chicken once removed. Cook until veggies are tender, internal temp on the bird is done and skin is golden brown!
