Autumn Chicken


  • 1 Whole chicken (approx. 4 lbs)
  • 2lbs Medium potatoes, quartered
  • 3 Carrots, quartered
  • 225g Brussel sprouts, halved
  • 4 Sprigs fresh thyme
  • Salt and black pepper
  • Extra virgin olive oil

Flavoured Butter

  • 4 tbsps unsalted butter, melted
  • 1/4 Cup white wine
  • 1 tbsp lemon juice
  • 2 tablespoons fresh chopped parsley
  • 4 Garlic cloves, minced

Cooking directions

  • Preheat oven to 425°F (400°F for convention oven)
  • In a small mixing bowl, whisk together the flavoured butter ingredients.
  • Place chicken in a roasting pan. Spread and rub butter mixture all over chicken, even in cavities.
  • Place vegetables around chicken. Drizzle vegetable and chicken with olive oil, salt and black pepper. Add 2 sprigs of thyme in vegetables and the rest on chicken.
  • Roast for 1 hour and 15-20 minutes, basting half way through cooking, until internal temperature reaches 165˚F.
  • Baste again, then broil for 2-3 minutes, until golden.
  • Transfer chicken and veggies to a platter, tent with foil, and let rest at least 10 minutes before serving.
  • Bon Appétit.

Ingredients in this Recipe

  • Voltigeurs Vegetable Grain-Fed Fresh Chicken approx. package 1500g

  • Supermarché PA White Potato Bag 10lbs

  • Fresh Carrots

    per bunch (4-5 Carrots)

    Supermarché PA Fresh Carrots per bunch (4-5 Carrots)

  • Brussels Sprouts

    approx. package 400g

    Supermarché PA Brussels Sprouts approx. package 400g

  • Dome Herbs

    per unit

    Dome Herbs per unit

  • bio
    Oros Organic Extra Virgin Olive Oil 750ml

  • Lactantia Butter 454g

  • Caballero White Wine 1l

  • Lemons

    2lbs Bag

    Supermarché PA Lemons 2lbs Bag

  • Supermarché PA Italian Parsley per unit