🍗 Roast Chicken with Potatoes, Mushrooms and Vegetables

Pat the chicken dry with paper towels. Remove the wing tips. Cut along the breast and open the chicken out so it cooks more evenly.

Season the chicken generously with salt and black pepper, gently massaging the seasoning into the skin and meat.

Cut the cold butter into small cubes. Pierce each cube with a toothpick and distribute them over the chicken. As the chicken roasts, the butter will gradually melt over the meat and drip onto the vegetables below.

Cut the potatoes into large chunks, slice the carrots into thick rounds, and cut the mushrooms into slices or large pieces.

Combine the potatoes, carrots, and mushrooms. Add the olive oil, garlic powder, salt, and black pepper. Toss thoroughly until evenly coated.

Spread the vegetables evenly over a baking tray and add the rosemary. Position a roasting rack above the vegetables and place the chicken on top, skin-side up. The juices and melted butter will drip onto the vegetables as everything cooks.

Roast in a preheated oven at 180°C (356°F) for approximately 1 hour 15–25 minutes, until the skin is golden brown and the chicken is fully cooked. The internal temperature at the thickest part of the meat should reach at least 74–75°C (165–167°F).

Check that the potatoes are tender. If necessary, toss the vegetables and return them to the oven for a few more minutes after removing the chicken.

Let the chicken rest for 10 minutes before carving. Serve hot with the roasted vegetables.