Dinner Recipe

Prepare and season

Preheat oven to 425°F (220°C). Remove the chicken from the fridge 30 minutes before roasting so it comes closer to room temperature. Pat the chicken dry inside and out with paper towels. Season the cavity with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with the halved lemon and thyme sprigs. In a small bowl, combine softened butter, minced garlic, and 1/2 teaspoon kosher salt; rub this mixture under the skin over the breasts and all over the outside of the bird. Tie the legs with kitchen twine and tuck the wing tips under the body.

Roast

Place the chicken breast-side up on a rack set in a roasting pan or a rimmed baking sheet. Drizzle 2 tablespoons olive oil over the skin and rub to coat. Roast in the preheated oven for 60–75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 160–165°F (71–74°C) and the juices run clear. If the skin is browning too quickly, tent the chicken loosely with foil.

Rest

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes; the temperature will carry over to reach final doneness and juices will redistribute.

While the oven is preheating or as the chicken roasts, toss the potatoes, carrots, and red onion in a large bowl with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, and chopped rosemary. Spread vegetables in a single layer on a rimmed baking sheet or in a roasting pan. Place the vegetables in the oven at the same time as the chicken (you can arrange them to roast on a lower rack) and roast for 35–45 minutes, turning once halfway through, until vegetables are tender and edges are caramelized. If using the same pan, arrange vegetables around the chicken for the last 35–40 minutes of roasting.

When vegetables are done, remove from oven and keep warm. If roasted with the chicken, transfer to a serving dish and tent with foil while chicken rests.

Collect pan juices

After removing the rested chicken from the roasting pan, pour off excess fat leaving about 2 tablespoons and any browned bits (fond) in the pan. Place the pan over medium heat on the stovetop (use a burner-safe pan) or transfer fond to a saucepan.

Make roux

Add 2 tablespoons flour to the pan and cook, stirring constantly, 1–2 minutes to make a roux and cook out the raw flour taste. If using, add 1 tablespoon white wine and scrape the bottom of the pan to loosen browned bits.

Finish gravy

Slowly whisk in 1 cup chicken stock until smooth. Bring to a simmer and cook 3–5 minutes until slightly thickened. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Off the heat, whisk in 2 tablespoons cold butter to enrich and give a glossy finish. Strain if you prefer a very smooth gravy.

Carve the rested chicken and serve with roasted vegetables and pan gravy spooned over or served on the side.