Sep 15 2026
Restaurants›Hook & Barrel›Roasted Chicken Recipe

Roasted Chicken Recipe

Inspired by Hook & Barrel
Time1h 35m
Serves4

Make Roasted Chicken Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Whole Chicken

Aromatics & Herb Butter

Vegetable Bed (optional)

Finishing (optional)

Method

Prepare Chicken

  1. 1

    Preheat and dry

    Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 20–30 minutes before cooking to take the chill off. Pat the entire chicken thoroughly dry with paper towels—inside the cavity and all over the skin. Dry skin promotes browning and crisping.

  2. 2

    Season cavity

    Season the inside of the chicken cavity with 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Insert the halved lemon into the cavity along with a few sprigs of thyme or the reserved herb stems if desired.

Make Herb Butter & Apply

  1. 3

    Make herb butter

    In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, and lemon zest. Mix until evenly combined.

  2. 4

    Loosen skin and spread butter

    Gently slide your fingers under the skin over the breasts and carefully separate it from the meat to create pockets (do not remove the skin). Spread about two-thirds of the herb butter under the skin over the breasts and thighs for flavorful meat. Use the remaining butter to rub all over the outside of the skin. Sprinkle the outside skin with the remaining 1 tablespoon kosher salt and 1/2 teaspoon black pepper, rubbing lightly so the seasoning adheres.

Prepare Vegetable Bed (optional)

  1. 5

    Toss vegetables

    If using vegetables, place the quartered onion, carrots, and celery in the bottom of a roasting pan or large ovenproof skillet. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat.

  2. 6

    Set chicken on vegetables

    Place the prepared chicken breast-side up on a rack set in the roasting pan or directly on top of the vegetable bed, tucking the wing tips under the bird to prevent burning and tying the legs together with kitchen twine if you like for even cooking.

Roast

  1. 7

    Initial high-heat roast

    Place the roasting pan in the preheated oven and roast at 425°F (220°C) for 15 minutes. This initial blast helps render fat and crisp the skin.

  2. 8

    Lower heat and finish roasting

    After 15 minutes, reduce oven temperature to 375°F (190°C) and continue roasting until the thickest part of the thigh registers 160–165°F (71–74°C) on an instant-read thermometer, about 40–60 more minutes depending on bird size (total cook time ~55–75 minutes for a 3.5–5 lb chicken). If the skin browns too quickly, tent loosely with foil.

  3. 9

    Rest the chicken

    Remove the chicken from the oven and transfer to a cutting board. Let rest uncovered for 15–20 minutes. The internal temperature will rise a few degrees during resting and juices will redistribute, making carving easier and meat juicier.

Finish & Serve

  1. 10

    Carve and garnish

    Carve the rested chicken: remove legs and thighs, then slice the breasts. Spoon any pan juices over the carved pieces. Sprinkle chopped fresh parsley over the chicken and vegetables for color and brightness.

  2. 11

    Optional pan sauce

    For a quick pan sauce, pour the roasting pan juices into a saucepan, skim fat if desired, add a splash of chicken stock or white wine (about 1/4 cup), bring to a simmer and deglaze scraping up browned bits. Reduce by a few minutes, adjust seasoning, and strain into a serving gravy boat.

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