Whole Chicken Recipe

Preheat and prepare

Preheat oven to 200°C (400°F). Remove the chicken from the refrigerator 30 minutes before roasting so it comes closer to room temperature; pat the bird dry thoroughly inside and out with paper towels.

Season cavity

Generously season the inside of the cavity with about 1 tablespoon of the kosher salt and 1/2 teaspoon of the black pepper. Insert the lemon (halved), rosemary sprigs and thyme sprigs into the cavity to aromatize the bird as it cooks.

Prepare compound butter

In a small bowl, combine the softened butter, minced garlic, remaining 1 tablespoon kosher salt and remaining 1/2 teaspoon black pepper. Mix until even. Loosen the skin over the breasts by sliding your fingers gently between the skin and the meat, creating pockets without tearing. Spread roughly two-thirds of the compound butter under the skin, concentrating over the breast meat. Rub the remaining butter all over the exterior of the chicken. Drizzle the olive oil over the skin and rub to coat evenly.

Truss (optional)

Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking and a compact shape for browning.

Place on rack or vegetables

If using vegetables, scatter the prepared onion, carrots, celery and potatoes in a large roasting pan and season them lightly with a pinch of salt and a drizzle of olive oil. Place the chicken breast-side up on a rack set inside the roasting pan or directly on top of the vegetable bed.

Roast

Roast the chicken at 200°C (400°F) for 50–70 minutes, depending on size. As a guideline, roast about 20 minutes per 500 g (1 lb) plus 20 minutes; a 1.8 kg bird typically needs ~1 hour. Start checking at 50 minutes. Baste once or twice with pan juices if desired. When an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 75°C (165°F) and the juices run clear, the chicken is done. The skin should be deep golden and crisp.

Rest

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes to allow juices to redistribute.

While the chicken roasts, the vegetables will cook in the pan juices. Stir them once halfway through roasting so they brown evenly. If vegetables finish before the chicken, remove them and keep warm.

After resting, remove twine and the aromatics from the cavity. Spoon pan juices into a small bowl and skim off excess fat if desired. Carve the chicken into breasts, thighs, drumsticks and wings. Serve carved pieces over the roasted vegetables, spooning pan juices over top. Sprinkle with chopped parsley to finish.