# @createaplatewithdina on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DbjE58qvsFb
- **Gondola URL:** https://gondola.cc/posts/68699873-createaplatewithdina-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/fe183be4b9.jpg
- **Posted:** 2026-08-02T18:44:20.000+00:00
- **Account Owner:** Dina Borshch | Easy Recipes & Weeknight Meals (@createaplatewithdina) — https://gondola.cc/createaplatewithdina

## Caption

A cozy Sunday roast is something my family looks forward to. This juicy herb butter chicken roasts with golden potatoes, tender carrots, and onions all in one pan, making dinner simple and packed with flavor. 

Herb Butter Roast Chicken with Vegetables

Ingredients

For the vegetables:

* 1½–2 pounds baby Yukon Gold potatoes, halved if large
* 3 medium carrots, peeled and cut into chunks
* 1 yellow onion, cut into wedges
* 3 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon kosher salt
* ¼ teaspoon black pepper

For the herb butter:

* 1 whole chicken (5–5½ pounds), patted dry
* 8 tablespoons unsalted butter, softened
* 2 teaspoons better than bouillon roasted chicken base
* Zest of 1 lemon
* 1 tablespoon fresh thyme, finely chopped
* 1 tablespoon fresh rosemary, finely chopped
* ½ teaspoon kosher salt
* ½ teaspoon black pepper

For the chicken cavity:

* 1 lemon, halved
* A few sprigs of fresh rosemary and thyme

To finish:

* 1 teaspoon kosher salt

Directions

1. Heat the oven to 425°F.
2. Add the potatoes, carrots, and onion to a large roasting dish. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, then toss until evenly coated.
3. In a small bowl, stir together the softened butter, better than bouillon, lemon zest, thyme, rosemary, salt, and pepper until smooth.
4. Carefully separate the skin from the chicken breast and thighs. Spread most of the herb butter underneath the skin, then rub the remaining butter over the outside of the chicken.
5. Sprinkle the outside with kosher salt. Fill the cavity with the lemon halves and fresh herb sprigs. Tuck the wing tips underneath and tie the legs together with kitchen twine if desired.
6. Nestle the chicken on top of the prepared vegetables.
7. Roast for 15 minutes at 425°F, then lower the oven to 375°F. Continue roasting for 75–90 minutes, or until the thickest part of the thigh reaches 165°F.
8. Let the chicken rest for 10–15 minutes before carving. Spoon the flavorful pan juices over the chicken and vegetables before serving.
#roastedchicken #sundayroast #sundaydinner #ovenroasted #chickenrecipe

## Stats

- **Views:** 220,761
- **Likes:** 18,109
- **Shares:** 0
- **Comments:** 55

## Tags

sundayroast, sundaydinner, ovenroasted, chickenrecipe, roastedchicken

---
Copyright (c) Gondola