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
- 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 chopped
- Fresh thyme chopped
- Bay leaves
- Creole seasoning
- 1 stick unsalted butter softened
- 1/2 stick butter melted
- 1/4 cup salt for brining
Instructions
- The night before, gut the chicken, rinse, and pat dry. Flip over and press down on the backbone to break it. Flip back over and cover with salt. Leave uncovered in the fridge overnight to dry out and make the skin crispy.
- In a Dutch oven, combine potatoes, carrots, celery, onion, wine, salt & pepper, and Creole seasoning. Place chicken on top, and stuff with carrots, celery, rosemary, and thyme sprigs.
- Mix softened butter, chopped fresh herbs, and Creole seasoning. Rub all over the chicken. Add bay leaves around the chicken, cover, and roast in the oven at 400°F for 20 minutes. Uncover, add more wine if needed around the chicken.
- Melt remaining butter, mix with additional Creole seasoning, and baste the chicken after removing from the oven. Cook until veggies are tender, internal temp on chicken is done, and skin is golden brown.
- Serve over orzo and enjoy!
