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Creole Butter Roasted Chicken

Creole Butter Roasted Chicken - A flavorful and crispy one-pot meal with fresh herbs, veggies, and Creole seasoning. Perfect for a family dinner or special occasion.
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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!

Notes

This bird took about 2 hours, cooking time will depend on size of your bird. Use a thermometer to see when it’s done!
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