Whole Roasted Chicken Recipe

If time allows, pat the chicken dry, then sprinkle 2 tbs kosher salt evenly over the skin and inside the cavity (dry-brine). Place on a rack in the refrigerator uncovered for at least 2 hours or up to overnight. If short on time, let sit at room temperature for 30 minutes after salting.

Remove chicken from refrigerator 30 minutes before roasting to come closer to room temperature. Preheat oven to 425°F (220°C).

Stuff the cavity with the halved lemon, smashed garlic cloves, rosemary sprigs, thyme sprigs, and halved shallot. Tuck wings under the body and tie the legs together with kitchen twine (trussing) to ensure even cooking, or simply cross the legs and secure with a skewer.

In a small bowl, combine softened butter, 1 tbsp olive oil, chopped parsley, chopped thyme leaves, lemon zest, minced garlic, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix until smooth.

Gently loosen the skin over the breast by sliding your fingers between the skin and meat. Spread about two-thirds of the butter-herb mixture under the skin, directly onto the breast meat. Rub the remaining mixture evenly over the chicken skin.

Arrange the quartered onion, carrots, and celery in the bottom of a roasting pan or ovenproof skillet. Drizzle the vegetables with 1 tbsp olive oil and season lightly with salt and pepper. Pour 1/2 cup chicken stock or water into the pan to keep the drippings from burning.

Place the prepared chicken on a rack set over the vegetables (breast side up). Insert an oven-safe probe thermometer into the thickest part of the thigh without touching bone, if available.

Roast at 425°F (220°C) for 15 minutes to develop color, then reduce oven temperature to 375°F (190°C) and continue roasting until the internal temperature at the thigh reaches 160–165°F (71–74°C) and juices run clear when thigh is pierced. For a 4–4.5 lb chicken this usually takes an additional 45–55 minutes (total 60–75 minutes).

If the skin is browning too quickly, tent loosely with foil. Baste once halfway through the lower-temperature roast with pan juices for extra flavor and crispness.

When done, remove chicken from oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes; the carryover heat will raise the internal temperature to 165–170°F (74–77°C) and allow juices to redistribute.

While the chicken rests, make the salsa verde. In a food processor or finely chop by hand: add parsley, cilantro, capers, cornichons, anchovy (if using), garlic clove, lemon juice, and red wine vinegar. Pulse until coarsely combined.

With the processor running, drizzle in the 4 tbs extra-virgin olive oil until emulsified but still a bit coarse. Season with 1/2 tsp salt and 1/4 tsp pepper, taste and adjust acidity or salt as needed.

Transfer salsa verde to a small bowl and set aside at room temperature. It can be made up to a day ahead and refrigerated; bring to room temperature before serving.

Carve the rested chicken: remove legs and thighs, separate drumsticks from thighs, slice breast meat off the bone, and slice breasts. Arrange on a serving platter alongside the roasted vegetables from the pan.

Spoon salsa verde over the carved chicken or serve on the side. Garnish with additional lemon wedges if desired. Serve warm; with tapas added, this recipe comfortably serves about 4.