Transition Chicken with Chive Butter

The offerings at the Farmer’s Market are slowly going through a transformation. Gone are many of the carrots and potatoes. In their place come bright green bunches of arugula, fragrant bundles of chives and more plant seedlings than I can even count.

In honor of the onset of spring, I put together a dinner that combined the end of winter produce and the early spring produce. Chicken roasted over the last of the winter’s carrots and potatoes, topped with chive butter and arugula.

PSA: Chive butter is AMAZING. So much better than plain butter. I want to melt it and pour it on popcorn. Or eat it on a biscuit. My waistline wouldn’t like it, but my taste buds would.

The only thing that would have made this even more “Welcome, spring!” appropriate would be fresh sliced strawberries. Alas, our strawberry season isn’t quite here yet.


Transition Chicken with Chive Butter

Transition Chicken with Chive Butter


  • 2 pounds carrots
  • 1 pound fingerling potatoes
  • 1 3-5 pound whole chicken
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sea salt
  • 1 tablespoon ground black pepper
  • 2 cups arugula
  • Chive butter (recipe follows)
  • Whole grain side (I chose plain quinoa)


  1. Preheat the oven to 400F.
  2. Wash and peel the carrots, and slice into coins approximately 1/2" thick. Scrub the potatoes and cut into bite-sized pieces. Distribute the vegetables evenly over the bottom of a roasting pan.
  3. Clean the chicken and pat dry with paper towels. Rub the chicken, inside and out, with the olive oil, then pat the salt and pepper all over.
  4. Place the chicken, breast-side up, in the roasting pan on top of the vegetables.
  5. Cover and bake at 400F for 1 hour. In the meantime, wash and chop the arugula.
  6. Remove the pan from the oven and add the arugula to the vegetables. Cover and bake for another 10-20 minutes, or until the skin is browned and a thermometer inserted into the thickest part of the thigh or breast reads 165F.
  7. Remove the pan from the oven and allow to rest, uncovered, for 10-15 minutes.
  8. Savvy Tip: The resting stage is very important so that the juices distribute evenly. You don't want dry chicken, do you?
  9. Serve the chicken and roasted vegetables with chive butter (recipe follows) and your favorite whole grain.

Chive Butter


  • 1/2 cup unsalted butter, softened
  • 1/3 cup chopped fresh chives
  • 1/4 teaspoon salt


  1. Using a fork, mash the chives and salt into the butter until well-mixed. Roll in plastic wrap and refrigerate until ready to serve.



  1. says

    Hi Julie! Is that black quinoa in the photo? I’ve eaten it once but haven’t found any at the market. And would you believe our strawberry season is ending, and yours hasn’t even begun?

    • Julie @savvyeats says

      It is! I found it in the bulk section at our co-op, but I’ve never seen it in a regular grocery store.

      Your strawberry season is almost over? We won’t have many berries until the beginning or middle of next month!