# @createaplatewithdina on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DWhCF5WCfrH
- **Gondola URL:** https://gondola.cc/posts/62251496-createaplatewithdina-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/67e2c6652c.jpg
- **Posted:** 2026-03-30T17:01:40.000+00:00
- **Account Owner:** Dina Borshch | Easy Recipes & Weeknight Meals (@createaplatewithdina) — https://gondola.cc/createaplatewithdina

## Caption

This Herb Butter Roasted Chicken and Veggies is the perfect Easter dinner recipe and a beautiful holiday centerpiece.

I partnered with betterthanbouillon and used their Premium Roasted Chicken Base in my compound butter to add rich, bold flavor and incredible depth. It melts into the chicken as it roasts, keeping it juicy and packed with flavor, while the veggies soak up all those savory pan drippings.

#EverythingIsBetter #BetterThanBouillonPartner 

INGREDIENTS

For the vegetables:
• 1½–2 lbs baby gold potatoes, halved if larger
• 3 medium carrots, peeled and chopped
• 1 medium yellow onion, sliced into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp kosher salt
• ¼ tsp black pepper

For the chicken & herb butter:
• 1 whole chicken (5–5½ lbs), patted dry
• 1 stick (8 tbsp) unsalted butter, softened
• 2 tsp Better Than Bouillon Premium Roasted Chicken Base
• zest of 1 lemon
• ½ tbsp fresh thyme, chopped
• ½ tbsp fresh rosemary, chopped
• ½ tsp kosher salt
• ½ tsp black pepper

For the cavity:
• 1 lemon, cut in half
• fresh rosemary and thyme sprigs

For seasoning outside:
• 1 tsp kosher salt

INSTRUCTIONS
	1.	Preheat oven to 425°F.
	2.	In a large baking dish, add the potatoes, carrots, and onion. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss well and spread evenly.
	3.	In a bowl, mix softened butter with Better Than Bouillon Roasted Chicken Base, lemon zest, thyme, rosemary, salt, and pepper until fully combined.
	4.	Gently loosen the skin of the chicken. Spread most of the herb butter underneath the skin. Rub the remaining butter over the outside.
	5.	Season the exterior of the chicken with kosher salt. Stuff the cavity with lemon and fresh herb sprigs. Tuck the wings underneath and tie the legs with kitchen twine.
	6.	Place the chicken on top of the vegetables.
	7.	Roast at 425°F for 15 minutes. Reduce heat to 375°F and continue roasting for 75–90 minutes, or until internal temperature reaches 165°F.
	8.	Let rest for 10–15 minutes before carving. Spoon the pan juices over the chicken and vegetables before serving.

#roastedchicken #chickenrecipes #easterrecipes

## Stats

- **Views:** 5,051
- **Likes:** 511
- **Shares:** 0
- **Comments:** 43

## Tags

easterrecipes, chickenrecipes, betterthanbouillonpartner, everythingisbetter, roastedchicken

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