Roasted Chicken Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Position a rack in the lowest third of the oven so the chicken will sit in the center of the heat and the top will brown.

Dry and season cavity

Pat the whole chicken thoroughly dry inside and out with paper towels. Sprinkle 1 tablespoon kosher salt and 1/2 teaspoon black pepper evenly inside the cavity. Place the halved lemon, crushed garlic cloves, thyme and rosemary sprigs, and the quartered onion into the cavity.

Make butter-herb rub

In a small bowl, combine the softened butter, 3 tablespoons olive oil, remaining 1 tablespoon kosher salt, 1/2 teaspoon black pepper, and paprika. Mash together until smooth and spreadable.

Loosen skin and apply rub

Gently run your fingers between the skin and breast meat on both sides to loosen it without tearing. Spoon about two-thirds of the butter-herb rub under the skin, distributing it over both breasts. Rub the remaining butter mixture over the outside of the chicken, including legs and thighs, ensuring an even coating.

Truss and rest

Tie the legs together with kitchen twine and tuck the wing tips under the back. Let the chicken rest at room temperature for 20–30 minutes to take the chill off (this helps even cooking).

While the chicken rests, toss the carrots, potatoes, and celery in a large bowl with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Spread the vegetables in an even layer in a large roasting pan or rimmed baking sheet large enough to hold the chicken on top.

Place the prepared chicken on a rack set inside the roasting pan or directly on top of the vegetables (breast side up). The vegetables will roast in the chicken juices and act as a natural rack if you do not have one.

Start roasting

Put the roasting pan in the preheated oven. Roast at 425°F (220°C) for 15 minutes to develop color and crisp the skin.

Reduce heat and continue

After 15 minutes, reduce oven temperature to 375°F (190°C). Continue roasting for an additional 40–60 minutes, basting once or twice with pan juices if desired. Estimate total roast time is about 18–20 minutes per pound; for a 4–4.5 lb bird expect roughly 75–90 minutes total from initial start.

Check doneness

Begin checking the chicken at about 60 minutes into the roast (after the initial high-heat period). Insert an instant-read thermometer into the thickest part of the thigh without touching bone; it should read 165°F (74°C). The juices running from the thigh should run clear. If the skin is browning too quickly, tent loosely with foil for the last 15–20 minutes.

Rest the chicken

Transfer the chicken to a cutting board and tent loosely with foil. Let it rest for 15–20 minutes; resting allows the juices to redistribute and makes carving easier.

Finish vegetables and make quick sauce

If you roasted vegetables, stir them in the pan to coat with pan juices. Spoon some of the pan juices over the resting chicken. Optionally, pour the juices into a small saucepan, bring to a simmer over medium heat for 1–2 minutes and whisk in 1 tablespoon cold butter to slightly emulsify and season to taste with salt and pepper to make a simple jus.

Carve and serve

Carve the chicken: remove legs and thighs, slice the breasts against the grain, and carve the wings. Arrange on a platter with the roasted vegetables, spoon pan juices or jus over the slices, and sprinkle chopped parsley if using.