Tina T Farm

Preheat your oven to 375°F (190°C). Prepare your vegetables (red potatoes, carrots, celery, onions, and garlic) by chopping them into appropriate sizes. Pat the whole chicken dry. In a small bowl, combine the butter paste ingredients: 2 sticks of Kerry Gold garlic and herbs butter, seasoned with pepper, Lawry’s seasoned salt, Cavenders Greek seasoning, smoked paprika, onion powder, garlic powder, and garlic pepper. Rub this butter paste generously all over the chicken. In a roasting pan, arrange the prepared vegetables around the chicken. Drizzle the vegetables with olive oil and season them with some of the remaining seasonings (pepper, Lawry’s seasoned salt, Cavenders Greek seasoning, smoked paprika, onion powder, garlic powder). Pour 1 cup of chicken broth into the bottom of the pan. Bake for 1 hour 45 minutes, basting the chicken with the pan juices every 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Let rest before carving.