Dinner Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Remove chicken from fridge 30 minutes before roasting to come closer to room temperature. Pat the chicken dry inside and out with paper towels.

Season and stuff

Rub the outside of the chicken with 2 tbs olive oil. Season generously with 2 tbs kosher salt and 1 tsp black pepper, rubbing under the skin on the breast where possible. Stuff the cavity with the halved lemon, smashed garlic cloves, and the rosemary and thyme sprigs.

Truss and roast

Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the chicken breast-side up on a rack set in a roasting pan or on a rimmed baking sheet. Roast at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting for 45–60 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total time depends on bird size; allow about 20 minutes per pound after the initial high-heat period.

Rest

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes before carving; this lets juices redistribute and makes carving easier.

Prepare vegetables

While the oven preheats, toss carrots, parsnips, onion wedges, and baby potatoes in a large bowl with 3 tbs olive oil, 1 tsp salt, and 1 tsp pepper until evenly coated.

Roast

Spread the vegetables in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the oven alongside the chicken after you lower the temperature to 375°F (190°C), or place them in when the oven reaches 375°F. Roast for 35–45 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized.

Finish

When roasted, transfer vegetables to a serving dish and toss with chopped parsley (2 tbs) for brightness. Adjust seasoning to taste.

Collect pan drippings

After removing the chicken, pour off excess fat from the roasting pan, leaving about 2 tbs of fond and drippings in the pan. Place the pan over medium heat on the stove (or transfer drippings to a skillet).

Make roux

Add 2 tbs unsalted butter to the pan and melt. Sprinkle in 2 tbs flour and whisk continuously for 1–2 minutes until golden and nutty — this cooks out the raw flour taste.

Deglaze and simmer

Whisk in 1 tbs dry white wine (optional) to deglaze, scraping up browned bits. Slowly add 1 cup chicken stock while whisking to avoid lumps. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened.

Season and strain

Season the gravy with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust. For a smooth gravy, strain through a fine-mesh sieve into a serving jug, pressing on solids to extract flavor.