Roast Chicken and Vegetables With Gremolata Butter

Name: Roast Chicken and Vegetables With Gremolata Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 lb) roasting chickens; Emeril's Original Essence, to taste (you can buy in the seasoning section, or there are several recipes for it posted here on Recipezaar); 4 large baking potatoes; 1 large sweet onion; 18 baby carrots; olive oil, to taste; 2 lemons; 6 garlic cloves; 1 bunch fresh parsley; 1 cup unsalted butter, at room temperature

Servings: persons

1
Season the inside AND outside of the chicken with Emeril's Essence.
2
Cover the chicken and return to the refrigerator for 1 hour to marinate.
3
Preheat the oven to 325F.
4
Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan.
5
Place the cake pan on top of a pizza pan, or other flat pan with a small rim, to catch any fat or juices which might run out.
6
Roast the chicken for 2 to 2 1/2 hours until it is a beautiful coppery brown -- But NOTE: After 1 hour of roasting, the vegetables which follow here will be added to the oven**.
7
Meanwhile, cut the potatoes in half widthwise.
8
Place the flat side down and cut the halves in half.
9
Repeat so that each potato is cut into 8 wedges.
10
Place in a casserole dish.
11
Repeat the same process with the onion, and add the baby carrots.
12
Drizzle the vegetables with some olive oil and sprinkle with some of Emeril's Essence.
13
Toss.
14
Cover and place in the oven after the chicken has been cooking for one hour.
15
When the chicken is done, remove from oven and let it rest for 10 minutes.
16
Gremolata Butter: Grate the zest of 2 lemons into a bowl.
17
Using a garlic press, press the 6 garlic cloves into the same bowl.
18
Finely chop the parsley, and add to the bowl.
19
Add the room temperature butter to the bowl.
20
Mix all ingredients in the bowl together well.
21
(If making the gremolata butter ahead of time, refrigerate until ready to serve.
22
).
23
Serve the chicken and vegetables with a spoonful of gremolata butter on top.
24
Enjoy!

967

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (5 lb) roasting chickens, Emeril's Original Essence, to taste (you can buy in the seasoning section, or there are several recipes for it posted here on Recipezaar), 4 large baking potatoes, 1 large sweet onion, and more.

Yes, Roast Chicken and Vegetables With Gremolata Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!