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Herb Butter Roasted Chicken
1h 25m$10.36

Herb Butter Roasted Chicken

A comforting roasted chicken dinner with juicy chicken leg quarters, tender russet potatoes, carrots, onion, butter, and fresh rosemary. Simple enough for a weeknight and hearty enough for a family meal.

  • chicken
  • Comfort Food
  • family dinner
  • meat
  • roast chicken
  • roasted chicken
  • weeknight dinner
Bundle it with similar meals
20 min prep65 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

- garlic · 3 Count

Garlic

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100%

In recipe$1.50
To buy$1.50
Details
1 ct$0.89
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$0.50 per packageBuy 3Package use: 100%Product matchEstimated at KROGER

- russet potatoes · 1.5 Pound

Russet Potato

100%

In recipe$1.49
To buy$1.49
Details
Fresh Potatoes · 1 lb$0.99 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

- carrots · 12 Ounce

Carrots

100%

In recipe$1.27
To buy$1.27
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 5Package use: 100%Product matchEstimated at KROGER

- fresh rosemary · 2 Tablespoon

Simple Truth Organic® Rosemary

50%

In recipe$1.25
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

- chicken leg quarters · 4 Count

Heritage Farm® Bone In Skin On Chicken Leg Quarters

50%

In recipe$4.00
To buy$7.99
Details
Heritage Farm · 10 lb$7.99 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

- yellow onion · 1 Count

Jumbo Yellow Onions

49%

In recipe$0.29
To buy$0.60
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Fresh Onions · 1 lb$1.19 per packageBuy 1Package use: 49%Product matchEstimated at KROGER

- unsalted butter · 4 Tablespoon

Kroger® Unsalted Butter Sticks

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13%

In recipe$0.37
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Kroger · 4 sticks / 16 oz$3.59
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- olive oil · 1 Tablespoon

Kroger® Pure Olive Oil

3%

In recipe$0.19
To buy$6.29
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Kroger · 16.9 fl oz$6.29 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

- black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
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Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

- kosher salt · 1.5 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
To buy$3.29
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Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$10.36

· only what you use

$2.59

per serving · 4 servings

You pay at checkout$24.62
42% used in this recipe$14.26 unused

All ingredients selected

Checkout$30.80
Recipe portion$10.45

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • chicken leg quarters-4 pieces
  • russet potatoes-1 1/2 lb
  • carrots-12 oz
  • yellow onion-1 large
  • unsalted butter-1/4 cup
  • fresh rosemary-2 tablespoons
  • garlic-3 cloves
  • olive oil-1 tablespoon
  • kosher salt-1 1/2 teaspoons
  • black pepper-1/2 teaspoon
1
Preheat and prep ingredients
Oven
Cutting Board
Chef's knife

Preheat to 425°F with racks in upper and lower thirds. Use 18-by-13-inch rimmed pans. Cut potatoes into 1-inch pieces and carrots into 2-inch lengths, splitting to no thicker than ½ inch. Wedge onion, mince garlic and chop rosemary; use softened butter.

Keep fingers tucked and the knife stable while cutting the vegetables and herbs.

1 1/2 pounds potato
12 ounces carrot
1 Count yellow onion
3 Count garlic
2 tablespoons rosemary
2
Arrange chicken and vegetables
Paper towels
Roasting pan

Pat chicken dry and arrange skin-side up among pans with vegetables around it in single layers. Wash hands after handling raw poultry.

Wash hands, the cutting board, and any utensils after touching raw chicken to prevent cross-contamination.

4 Count chicken leg quarters
1 1/2 pounds potato
12 ounces carrot
1 Count yellow onion
3
Make herb butter
Measuring Spoons
Small bowl

Mix softened butter, oil, garlic, rosemary, salt and pepper in a small bowl.

1/4 cup butter
1 tablespoon olive oil
3 Count garlic
2 tablespoons rosemary
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Black Pepper
4
Coat chicken and vegetables
Tongs
Roasting pan

Use half the herb butter on the chicken and half on vegetables, sharing evenly among pans. Keep chicken skin-side up.

Keep raw chicken juices from splashing onto surrounding surfaces while rubbing the butter on the chicken.

5
Roast
Oven
Tongs
Roasting pan

Roast for 45–60 minutes, turning vegetables and swapping racks halfway. Continue as needed for tender vegetables and browned chicken; tent darkening areas loosely with foil.

Use oven mitts when handling the hot roasting pan, and use tongs to turn the vegetables.

6
Check doneness and rest
Instant-read thermometer

Check every quarter’s thickest thigh and drumstick without touching bone: at least 165°F. Vegetables exposed to raw chicken juices must also reach 165°F. Continue cooking anything not ready, then transfer chicken to a clean platter and rest 5 minutes before serving with vegetables.

Insert the thermometer into the thickest part of the chicken without touching bone to confirm it reaches 165°F.

7

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