The Ultimate Feast Recipe

Prep and season chicken

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity with 1 tbs kosher salt and 1/2 tsp black pepper. Stuff the cavity with the quartered onion and the halved lemon (press one half to extract some juice into the cavity first).

Herb butter

In a small bowl, combine softened butter, chopped rosemary, chopped thyme, minced garlic, 1 tbs olive oil, and 1 tbs kosher salt and 1/2 tsp black pepper. Rub half of this herb butter under the skin over the breast (gently separate skin from breast with fingers) and the rest all over the outside of the chicken.

Roasting setup

Scatter carrots and celery in a roasting pan, drizzle with remaining 1 tbs olive oil and a pinch of salt and pepper. Place the chicken breast-side up on a rack set over the vegetables. Tie the legs with kitchen twine if desired.

Roast

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 an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 45–60 more minutes depending on size (total roast time ~75–90 minutes). Baste once with pan juices halfway through the lower-temperature period. When done, transfer chicken to a cutting board and let rest 15–20 minutes before carving. Reserve pan drippings for gravy.

Sauté mushrooms and shallot

While the chicken rests (or on the stove while roasting low), place a large skillet over medium heat and melt 2 tbs butter. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 6–8 minutes. Add minced shallot and cook 1–2 minutes until soft.

Make roux and deglaze

Stir in 2 tbs flour and cook 1 minute to remove raw flour taste. Pour in 1 cup red wine, scraping up browned bits from the pan and reducing the wine by about half, about 3–5 minutes.

Finish gravy

Add 2 cups chicken stock and 2 sprigs fresh thyme, bring to a simmer and let thicken 5–8 minutes. Strain pan drippings from the roasting pan into the gravy (use a fat separator or spoon off excess fat), whisk into the gravy, then season with 1 tsp salt and 1 tsp pepper to taste. Keep warm until serving.

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbs salt to the water. Bring to a boil over high heat, then reduce to simmer and cook until potatoes are very tender when pierced, 15–20 minutes.

Mash and season

Drain potatoes well and return to the hot pot for 1 minute to dry. Mash with a potato masher or ricer. Warm the 3 tbs milk/cream and melt in 6 tbs butter with the minced garlic until fragrant (do not brown). Stir the warm butter-milk mixture into the mashed potatoes until smooth. Fold in 1 cup grated Parmesan. Season with black pepper and additional salt to taste. Keep covered and warm.

Toss and roast

Increase oven to 425°F (if chicken is done) or preheat a second oven. Toss broccoli florets, sliced red bell pepper and baby carrots with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper on a rimmed baking sheet in a single layer. Roast 15–20 minutes, shaking pan once halfway, until vegetables are tender and slightly charred at edges.

Finish

Remove from oven, sprinkle with lemon zest if using, and keep warm until serving.

Make relish

In a medium saucepan combine 2 cups fresh cranberries, 1 cup granulated sugar, the zest and juice of 1 orange and 1 tbs orange liqueur (if using). Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8–10 minutes. Remove from heat and let cool to room temperature. Refrigerate at least 2 hours or overnight to develop flavor.

Carve the rested chicken: remove legs and thighs, then slice breasts and wings. Arrange carved pieces on a large platter alongside roasted vegetables and mashed potatoes. Spoon warm mushroom pan gravy over carved chicken and serve extra gravy in a boat. Offer cranberry-orange relish on the side.