Butter-basted Whole Roast Chicken


30 minutes


1.5 hours




  • 1 cup sliced carrots
  • 1 onion, sliced into wedges
  • ¼ cup plus 3 tablespoons Challenge Spreadable Butter with Olive Oil, divided
  • Kosher salt and black pepper
  • 1 (4-5 pounds) whole chicken, rinsed and patted dry
  • 1 lemon, sliced
  • 3 garlic cloves, smashed
  • 1 bunch fresh thyme


  • 1
    Preheat oven to 425°F. Scatter carrots and onions in a roasting pan. Toss with a tablespoon of Challenge Spreadable Butter and a pinch of salt and pepper.
  • 2
    Season the chicken cavity with salt and pepper, then stuff with lemon slices, garlic and fresh thyme. Use kitchen twine to truss the chicken; place it in the roasting pan.
  • 3
    Season outside of chicken with salt and pepper then spread all over with 1/4 cup of Challenge Spreadable Butter.
  • 4
    Roast chicken for 30 minutes, then spread with remaining 2 tablespoons Challenge Spreadable Butter. Reduce oven temperature to 350°F. Continue to roast, basting every 15 minutes, for another hour or until an instant-read thermometer registers 165°F.
  • 5
    Transfer the chicken and vegetables to a platter and tent with foil for about 15 minutes. Slice the chicken and serve with the vegetables.