Roasted Corn Fed Chicken Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Remove chicken from refrigerator 30 minutes before roasting to take the chill off (if time allows). Position rack in center of oven.

Make herb butter

In a small bowl, mix softened butter, 1 tablespoon olive oil, minced garlic, chopped thyme, chopped rosemary, lemon zest, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until combined. Reserve about 1 tablespoon of the mixture for basting.

Gently separate the skin from the breast meat by sliding your fingers between skin and breast on both sides to create pockets. Rub about two-thirds of the herb butter directly under the skin over both breasts and spread remaining butter over exterior of the chicken. Tie the legs together with kitchen twine and tuck the wing tips under the body.

In a large bowl, toss the onion wedges, carrots, halved potatoes and corn pieces with 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon black pepper until evenly coated. Spread vegetables in an even layer in a large roasting pan or rimmed baking sheet with a rack (if using a rack, place vegetables around the chicken).

Place the prepared chicken breast-side up on top of the vegetables or on a rack set over the vegetables. Squeeze the halved lemon over the chicken, then place the squeezed lemon halves inside the cavity for extra aroma.

Roast in the preheated oven for 20 minutes at 425°F (220°C) to develop color. After 20 minutes, reduce oven temperature to 375°F (190°C). Baste the chicken with the reserved tablespoon of herb butter and any accumulated juices in the pan.

Continue roasting for an additional 35–45 minutes, basting once or twice more, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and juices run clear. Total roast time should be about 55–70 minutes depending on bird size (about 15–18 minutes per pound).

During the last 15 minutes of roasting, if the vegetables are browning too quickly, stir them and push them closer to the chicken to finish cooking in the juices. If the chicken skin is browning unevenly, rotate the pan once.

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15 minutes to allow juices to redistribute. While the bird rests, transfer the roasting pan to the stovetop over medium heat (use caution — handle hot pan with oven mitts).

Skim excess fat from pan juices, leaving brown bits. Add the white wine or chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer until reduced by about half (2–4 minutes). Off heat, whisk in 1 tablespoon cold butter and 1 tablespoon lemon juice to finish the sauce. Taste and season with a little salt and pepper if needed. Stir in chopped parsley.

Carve the chicken: remove twine, carve breasts, thighs and legs, and wings. Serve slices over the roasted vegetables and spoon pan sauce over chicken and vegetables.