Roast Chicken Recipe

Bring to room temperature

Remove the chicken from the refrigerator 30–60 minutes before cooking so it sits at room temperature. Pat the chicken thoroughly dry inside and out with paper towels.

Preheat the oven to 425°F (220°C). Position a rack in the lower-middle third of the oven so the chicken will sit roughly center.

Season the cavity: sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper inside the cavity. Insert the smashed garlic cloves, halved lemon, and thyme sprigs into the cavity along with the quartered onion.

Loosen the skin over the breast by sliding your fingers between the skin and meat, being careful not to tear it. Spread 2 tablespoons of softened butter evenly under the breast skin (over the meat) for moisture and flavor.

Rub the outside of the chicken with the remaining 2 tablespoons softened butter and 1 tablespoon olive oil. Generously season the outside with the remaining 1 tablespoon kosher salt and 1/2 teaspoon black pepper, rubbing to coat evenly.

Truss the legs with kitchen twine if desired (tie the legs together and tuck the wing tips under the body) to promote even cooking and a compact shape.

In a mixing bowl, toss the carrots, potatoes, and shallots with 1 tablespoon olive oil, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.

Spread the vegetables in an even layer in a large roasting pan or ovenproof skillet. Create a small bed in the center for the chicken so it sits above the vegetables slightly; this allows air to circulate and helps vegetables roast rather than steam.

Place the prepared chicken breast-side up on top of the vegetable bed (or directly on a roasting rack set over the pan if you prefer). Tuck wing tips under and ensure the bird is stable.

Roast the chicken in the preheated 425°F (220°C) oven for 15 minutes at high heat to jump-start browning.

After 15 minutes, reduce oven temperature to 375°F (190°C). Continue roasting until the internal temperature reads 160°F (71°C) in the thickest part of the thigh (avoid touching bone) and the juices run clear when the thigh is pierced—this typically takes an additional 40–60 minutes depending on chicken size. For a 3.5–4 lb bird expect total roast time of about 60–80 minutes.

About 20 minutes before the expected finish time, baste the chicken and toss the vegetables so they brown evenly. If vegetables are browning too quickly, move them to the edges of the pan.

If you want extra-crisp skin near the end, increase the oven to 425°F (220°C) for the last 5–10 minutes while watching carefully so it doesn’t burn.

When the thigh reaches 160°F (71°C), remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 15–20 minutes. During this rest the temperature will climb a few degrees to reach a safe 165°F (74°C) and the juices will redistribute.

While the bird rests, return the roasting pan with vegetables to the oven for 5–10 minutes if they need additional browning, or place pan over medium heat on the stove to reduce and scrape up browned bits for a quick pan sauce.

Carve the chicken: remove twine, separate legs and thighs, then slice the breast meat. Arrange carved pieces on a platter with roasted vegetables. Spoon pan juices over the chicken and vegetables. Sprinkle with chopped fresh parsley.