Roast Chicken Recipe

Prep and dry

Remove the chicken from the refrigerator 30–60 minutes before roasting to bring it closer to room temperature. Preheat the oven to 425°F (220°C). Pat the chicken thoroughly dry inside and out with paper towels — dry skin promotes browning and crisping.

Season cavity

Generously season the inside of the cavity with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Add half the thyme sprigs, half the rosemary sprigs, the quartered onion, and the halved lemon (cut crosswise) into the cavity along with two smashed garlic cloves.

Butter and truss

In a small bowl, combine the softened butter, minced garlic, remaining thyme leaves (strip from stems), a pinch of salt (about 1/4 tsp), and a few grinds of black pepper. Gently loosen the skin over the breasts by sliding your fingers between the skin and meat; smear about half the butter mixture directly under the breast skin. Rub the remaining butter all over the outside of the bird. Tuck the wing tips under the body and, if desired, tie the legs together with kitchen twine to ensure even cooking.

Final seasoning

Sprinkle the remaining 1 tablespoon of kosher salt and the remaining black pepper evenly over the outside of the chicken. Drizzle a light film of olive oil over the skin if needed for extra browning (use about 1 teaspoon).

Spread the carrots and celery in the bottom of a large, shallow roasting pan or ovenproof skillet. Toss the vegetables with the remaining 1 tablespoon olive oil and a pinch of salt and pepper so they act as a rack for the chicken and add flavor to the pan juices.

Place the prepared chicken, breast-side up, on top of the vegetables. Scatter the remaining thyme and rosemary sprigs and the additional smashed garlic cloves around the bird in the pan.

Roast the chicken in the preheated 425°F (220°C) oven, uncovered. Roast at 425°F for 15 minutes to start browning, then reduce the oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 160°F (71°C). For a 3.5–4.5 lb chicken this typically takes about 45–60 minutes after the initial high-heat period. Total roasting time: approximately 60–75 minutes depending on size.

During roasting, baste once or twice with the pan juices (use a spoon) if desired. If the skin is browning too quickly, tent the chicken loosely with foil for the remaining time.

When the thermometer reaches 160°F (71°C) in the thigh, remove the chicken from the oven. Transfer the chicken to a cutting board and loosely tent with foil. Let rest for 15–20 minutes; carryover heat will bring the thigh temperature to the safe USDA target of 165°F (74°C) and allow the juices to redistribute.

While the bird rests, place the roasting pan on the stovetop over medium heat (or transfer pan juices to a skillet). Skim off excess fat, leaving about 1–2 tablespoons. Add 1 tablespoon butter and the flour; whisk and cook for 1 minute to make a roux.

Pour in 1 cup white wine or chicken stock, scraping up the browned bits on the bottom of the pan with a wooden spoon. Simmer gently 3–5 minutes until the sauce reduces and thickens slightly. Taste and season with salt and pepper as needed. Strain if you prefer a smooth gravy.

Carve the rested chicken: remove legs and thighs, slice breasts against the grain, and serve with roasted vegetables and the pan sauce spooned over or served on the side.