Chicken Whole Recipe

If time allows, brine the chicken to ensure juicy meat: in a large pot or container, combine 8 cups water, 1 cup kosher salt, 1 cup granulated sugar, 1 tablespoon peppercorns, 2 bay leaves, 4 smashed garlic cloves and 4 thyme sprigs. Stir until salt and sugar dissolve. Submerge the chicken fully in the brine, cover, and refrigerate for 4–8 hours (no more than 12 hours). If short on time, skip brining and proceed to step for seasoning.

After brining, remove the chicken from the brine, discard the brine, rinse the chicken under cold water, and pat thoroughly dry inside and out with paper towels. Let rest at room temperature for 20–30 minutes before roasting.

Preheat the oven to 425°F (220°C). Position a rack in the lower-middle third of the oven.

Prepare the butter rub

In a small bowl, combine 4 tablespoons softened unsalted butter with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix until smooth.

Gently loosen the skin over the chicken breasts by sliding your fingers between the skin and breast meat on both sides, being careful not to tear the skin. Rub about two-thirds of the butter mixture evenly underneath the skin over the breasts and thighs. Spread the remaining butter all over the outside of the chicken skin.

Season the cavity: place the halved lemon, 2 crushed garlic cloves, 1 rosemary sprig (if using), and the quartered onion (if using) into the chicken cavity. Truss the legs with kitchen twine or tuck wing tips under the body for even cooking.

If roasting vegetables, toss carrots, potatoes and shallots with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper in a roasting pan or large rimmed baking sheet. Spread into an even layer and place the prepared chicken directly on top of the vegetables or on a rack set over them. Vegetables will serve as a flavorful bed and absorb chicken juices.

Place the chicken breast-side up in the roasting pan (on a rack or on vegetables). Insert an oven-safe meat thermometer into the thickest part of the thigh without touching bone.

Roast at 425°F (220°C) for 15 minutes to get good color, then reduce oven temperature to 375°F (190°C). Continue roasting until the thermometer reads 160–165°F (71–74°C) in the thickest part of the thigh (about 45–60 more minutes for a 4–5 lb chicken). Total roasting time will be approximately 60–75 minutes depending on size. If using vegetables, stir them once halfway through roasting for even browning.

When the thermometer reaches 160–165°F (71–74°C), remove the chicken from the oven. Tent loosely with foil and let rest for 15–20 minutes; internal temperature will rise a few degrees and juices will redistribute.

After resting, carve the chicken: remove twine, transfer to a cutting board, slice the legs and thighs away, separate drumsticks, remove breasts by cutting along the breastbone, and slice across the grain. Serve with roasted vegetables and pan juices spooned over the meat.