Course Recipe

Preheat and prepare chicken

Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 20–30 minutes before roasting to come closer to room temperature. Pat the chicken very dry inside and out with paper towels.

Season cavity

Season the cavity generously with 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with the halved lemon (squeezed lightly before inserting), one halved onion (reserve the other half for the roasting pan if desired), and a few sprigs of thyme and rosemary if available.

Make herb butter

In a small bowl, combine the softened butter, minced garlic, chopped rosemary (reserve 1 teaspoon for vegetables), chopped thyme (reserve 1 teaspoon for vegetables), 1 tablespoon olive oil, and the remaining 1 tablespoon salt and 1/2 teaspoon pepper. Mix until smooth.

Butter the chicken

Carefully loosen the skin over the breasts with your fingers and smear about two-thirds of the herb butter directly under the skin over the breasts and along the thighs. Rub the remaining butter all over the outside of the chicken. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Prepare vegetables

In a large bowl, combine the carrots, parsnips, halved baby potatoes, remaining onion (if not used in cavity) cut into wedges, and celery. Drizzle with 1 tablespoon olive oil, sprinkle with the reserved 1 teaspoon each of chopped rosemary and thyme, and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat evenly.

Arrange in roasting pan

Spread the vegetables in an even layer in a large roasting pan or rimmed baking sheet. Place the chicken on a rack set over the vegetables (or directly on top of the vegetables) breast side up so the juices will baste the vegetables as the bird roasts.

Add liquid and roast

Pour 1 cup of dry white wine or chicken broth into the bottom of the pan around (not over) the vegetables. Roast in the preheated oven for 15 minutes at 425°F (220°C) to get good color, then reduce the oven temperature to 375°F (190°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 45–60 more minutes depending on size. Baste the chicken and vegetables once or twice with pan juices during cooking.

Rest the chicken

When the chicken hits 165°F, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes to allow juices to redistribute. Meanwhile, transfer the vegetables to a serving platter and keep warm.

Make optional pan gravy

If you want gravy: skim excess fat from the pan juices, place the roasting pan over medium heat on the stovetop (or pour juices into a saucepan). Add up to 1 cup chicken stock and bring to a gentle simmer, scraping up browned bits. If you prefer a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk it into the simmering juices until thickened. Taste and season with salt and pepper as needed.

Carve and serve

Carve the rested chicken: remove legs and thighs, slice breast meat across the grain, and arrange on a platter with the roasted vegetables. Spoon some pan juices or gravy over the chicken and vegetables. Garnish with chopped fresh parsley and serve immediately.