Roasted Chicken Recipe

Preheat and prepare chicken

Position a rack in the center of the oven and preheat to 220°C (425°F). Remove the chicken from the refrigerator 30 minutes before roasting to bring it closer to room temperature. Pat the chicken dry thoroughly inside and out with paper towels—dry skin crisps better.

Season cavity

Generously season the cavity with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Insert the lemon (halved) and the thyme and rosemary sprigs into the cavity along with one quartered onion piece.

Make herb butter and apply

In a small bowl, combine the softened butter, minced garlic, remaining 1 tablespoon kosher salt, remaining 1/2 teaspoon black pepper, and olive oil. Gently loosen the skin over the breast by sliding your fingers between the skin and meat (start at the neck). Spread about two-thirds of the herb butter under the skin over the breasts and thighs; rub the remaining butter all over the exterior of the bird.

Truss (optional) and arrange vegetables

If desired, tie the drumsticks together with kitchen twine and tuck the wing tips under the body. Spread the carrots, celery and remaining onion pieces in an even layer in a large roasting pan or ovenproof skillet. Pour 250 ml chicken stock (or water) into the pan to create steam and prevent burning; place the chicken breast-side up on top of the vegetables.

Roast

Place the pan in the preheated oven and roast at 220°C (425°F) for 15 minutes to help set and brown the skin. After 15 minutes, reduce oven temperature to 190°C (375°F) and continue roasting until the internal temperature at the thickest part of the thigh (avoiding bone) reads 74°C (165°F) and the juices run clear—this typically takes 45–60 more minutes for a 1.8 kg bird. Roast time will vary; estimate 20 minutes per 450 g (1 lb) after the initial high-heat period.

Rest

Remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 15–20 minutes so juices redistribute. While resting, you can skim the pan juices and strain if desired.

Carve and serve

Carve the chicken into breast, thigh, drumstick and wing portions. Serve pieces over the roasted vegetables, spoon some pan juices over the meat, and garnish with chopped parsley to taste.

If you like a crispier skin after resting, place the chicken back under a hot broiler for 2–3 minutes, watching closely to avoid burning. Alternatively, warm the strained pan juices, adjust seasoning, and drizzle over carved chicken. Sprinkle chopped parsley over the top before serving.