Family Feast Recipe

Prepare and season

Preheat oven to 425°F (220°C). Remove chicken from refrigerator 30 minutes before roasting. Pat the chicken dry inside and out with paper towels. Season the cavity with 1 teaspoon of kosher salt. Stuff cavity with halved lemon and quartered onion.

Herb butter

In a small bowl, combine softened butter, minced garlic, chopped rosemary, chopped thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Rub the herb butter under the skin over the breast and all over the exterior of the chicken. Tie the legs with kitchen twine and tuck wing tips under the bird. Drizzle 2 tablespoons olive oil over the skin and rub to coat.

Roast

Place the chicken breast-side up on a rack in a shallow roasting pan. Roast at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 60–75 minutes more depending on size. Baste once halfway through with pan juices if desired.

Rest

Remove the chicken from oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes before carving. Reserve pan drippings for the gravy (pour into a heatproof measuring cup and skim excess fat if needed).

Prep and toss

While the oven heats for the chicken or during the chicken's initial high-heat roast, toss carrots, parsnips, halved potatoes and red onion wedges with 3 tablespoons olive oil, 1 tablespoon fresh thyme leaves, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl.

Roast

Spread vegetables in a single layer on a rimmed baking sheet. Roast in the oven alongside the chicken (on a lower rack) at 375°F (190°C) after the first 15 minutes, stirring once halfway through, until vegetables are tender and caramelized, about 35–45 minutes. If vegetables finish before chicken, keep them warm covered with foil.

Make roux

After removing the chicken from the roasting pan, place the roasting pan on the stove over medium heat (or pour drippings into a skillet). If pan has large browned bits, add 1 tablespoon butter to the pan and heat until melted. Whisk in 2 tablespoons flour and cook, stirring, for 1–2 minutes to form a blond roux.

Finish gravy

Slowly whisk in 2 cups chicken stock and the reserved pan drippings (about 3/4 cup). Bring to a simmer, scraping up browned bits from the pan. Simmer until thickened, about 3–5 minutes. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, more if needed. Strain through a fine-mesh sieve into a gravy boat if you prefer a smooth gravy.

Assemble dressing

In a small bowl or jar combine 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

Toss and serve

In a large bowl toss mixed greens, halved cherry tomatoes and sliced cucumber. Drizzle dressing over salad just before serving and toss to coat lightly. Adjust seasoning to taste.

Carve the rested chicken into breast, thigh, drumstick and wing pieces. Arrange on a platter with roasted vegetables. Serve gravy on the side or spoon over carved chicken. Serve salad alongside. This menu feeds a family of 6 comfortably.