The Feast Recipe

Prep the chicken

Remove the chicken from the refrigerator 30 minutes before roasting to come closer to room temperature. Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity with 1 tablespoon kosher salt and 1/2 teaspoon pepper. Stuff the cavity with the halved lemon and a few sprigs of thyme (from the listed thyme).

Make herb butter

In a small bowl, mix softened butter, minced garlic, chopped rosemary and thyme, 1 tablespoon kosher salt, and 1/2 teaspoon black pepper until combined. Loosen the skin over the breast gently with your fingers and rub about two-thirds of the herb butter under the skin over the breasts and thighs. Rub the remaining butter over the outside of the skin. Drizzle 2 tablespoons olive oil over the skin and rub to coat evenly.

Truss and roast

Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the chicken 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 until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 50–70 minutes more depending on bird size. Baste once or twice with pan juices during roasting if desired.

Rest

Remove the chicken from the oven, transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes before carving to allow juices to redistribute. Reserve pan drippings for the herbed gravy (measure out 1 cup if available).

While the chicken roasts, toss carrots, potatoes, parsnips and red onion with 3 tablespoons olive oil, 1 tablespoon kosher salt, 1 teaspoon black pepper and the fresh thyme sprigs in a large bowl. Spread in a single layer on a rimmed baking sheet.

Place the vegetables in the oven on a lower rack while the chicken finishes roasting (or roast simultaneously on a separate rack if oven space allows). Roast at 400°F (200°C) for 35–45 minutes, turning once about halfway through, until vegetables are golden and fork-tender. Remove thyme sprigs before serving.

In a medium saucepan combine fresh cranberries, granulated sugar, orange zest and juice, and 2 tablespoons water (or additional orange juice). Bring to a simmer over medium heat, stirring occasionally.

Simmer gently for 10–12 minutes until cranberries burst and mixture thickens. Stir in ground cinnamon, taste and adjust sugar if desired. Remove from heat and let cool; relish will thicken as it cools. Transfer to a serving bowl.

Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until bright green and just tender. Immediately transfer beans to an ice bath to stop cooking; drain and pat dry.

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add sliced almonds and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add minced shallot and cook 1 minute more until softened.

Add drained green beans to the skillet, toss to coat and heat through for 1–2 minutes. Squeeze 1/2 lemon over the beans, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, toss and transfer to serving dish.

After removing the chicken, pour pan drippings into a measuring cup and skim off excess fat until you have about 1 cup (if less, add stock to reach 1 cup). Place the roasting pan over two burners on medium heat (or use a saucepan) and add the white wine if using, scraping up browned bits from the pan with a wooden spoon.

Stir in 3 tablespoons flour into the pan drippings and cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in 2 cups chicken stock, making sure to break up any lumps. Bring to a gentle simmer until thickened, about 4–6 minutes.

Stir in chopped fresh thyme, taste and season with salt and pepper as needed. If gravy is too thick, thin with additional stock or water by 1 tablespoon at a time. Strain through a fine-mesh sieve into a gravy boat if a smooth gravy is desired.