Ingredients:

  • 1.8kg whole chicken, room temperature
  • 115g unsalted butter, softened
  • 6 cloves garlic, minced into a paste
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • 500g baby potatoes, halved
  • 250ml chicken stock
  • 2 dried bay leaves

Instructions:

  1. Prepare the Garlic-Herb Compound Butter by mashing the softened butter, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper in a small bowl until fully combined.
  2. Pat the chicken bone-dry with paper towels. Use your fingers to gently separate the skin from the breast and thighs. Stuff 2/3 of the compound butter directly under the skin, then rub the remaining butter over the exterior.
  3. Scatter the carrots, onions, and potatoes into the bottom of a 5-6 quart Dutch oven. Pour in the chicken stock and add the bay leaves, seasoning the vegetables lightly with salt.
  4. Place the prepared chicken on top of the bed of vegetables. This creates a rack for the bird to sit on, allowing steam to circulate.
  5. Roast in the oven at 400°F (200°C) until an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh, approximately 1 hour and 15 minutes.