Roasted Chicken with Potatoes and Carrots
Start by cutting the chicken in half.Next, in a medium bowl, add the butter, the zest of one lime, the crushed garlic cloves and mix everything very well to incorporate.Then shape this butter into 2 balls, place them inside the chicken and close it, securing it with barbecue skewers.In a small bowl, add the melted unsalted butter.Season with the salt, the black pepper, the garlic powder, the dried rosemary, the zest of one lime, the juice of one lime and mix everything very well.Then pour all this seasoned butter over the chicken we prepared and set aside.In a medium baking dish, add the peeled small potatoes and the carrots cut into slices.Season with the salt, the black pepper, the garlic powder, a drizzle of olive oil, rosemary sprigs to taste and mix to incorporate.Next, place the chicken on top of the baking dish with the vegetables.Place in a preheated oven at 180° C (350° F) and roast for 40 minutes.Serve.
Ingredientes
- 1 Whole Chicken
- 300g of Unsalted Butter
- Zest of 1 Lime
- 3 Crushed Garlic Cloves
- Barbecue Skewers
- 200g of Melted Unsalted Butter
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Dried Rosemary
- +Zest of 1 Lime
- Juice of 1 Lime
Vegetables
- 800g of Potatoes
- 2 Carrots
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Garlic Powder
- Olive Oil
- Rosemary Sprigs (to Taste)
Modo de Fazer
Start by cutting the chicken in half.
Next, in a medium bowl, add the butter, the zest of one lime, the crushed garlic cloves and mix everything very well to incorporate.
Then shape this butter into 2 balls, place them inside the chicken and close it, securing it with barbecue skewers.
In a small bowl, add the melted unsalted butter.
Season with the salt, the black pepper, the garlic powder, the dried rosemary, the zest of one lime, the juice of one lime and mix everything very well.
Then pour all this seasoned butter over the chicken we prepared and set aside.
In a medium baking dish, add the peeled small potatoes and the carrots cut into slices.
Season with the salt, the black pepper, the garlic powder, a drizzle of olive oil, rosemary sprigs to taste and mix to incorporate.
Next, place the chicken on top of the baking dish with the vegetables.
Place in a preheated oven at 180° C (350° F) and roast for 40 minutes.
Serve.
