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BRICK CHICKEN with herb butter, and roasted vegetables

Time: 50 minutes

Ingredients not provided: Salt, Olive Oil

Equipment required: Small or medium-sized roasting pan, aluminum foil, knife and cutting board (peeler is optional)




Step 1: Preheat your oven to 425 degrees Fahrenheit and place the herb butter out at room temperature. Prep your veggies while the oven preheats.

Step 2: Prep your veggies:

-Cut the peewee potatoes in half.

-Wash or peel the carrots and cut into pieces a similar size to the peewee potatoes.

-Place cut carrots, pearls onions, and peewee potatoes in a bowl, toss with a little bit of olive oil, and season with salt.

Step 3: Cooking the chicken:

Cover the bottom of the roasting pan with aluminum foil. Place the chicken in the center of the pan and place all of the vegetables around the chicken. If soft enough, spread the herb butter all over the skin of the chicken. If the herb butter is too cold to spread, cut it into pieces and place over various part of the skin of the chicken. Cook everything in the preheated oven for 40-50 minutes or until skin is golden brown and the chicken is fully cooked. If the skin is still not browned and crispy after 50 minutes, you can turn the broiler on for a few minutes to expedite this. Be sure to watch carefully if you do this, so that the chicken does not burn.

Step 4: Prepare to serve:

Remove the chicken and vegetables from the oven and place on a platter. Squeeze lemon over the hot chicken and vegetables, being careful to catch all of the seeds. Enjoy while still hot!



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