Poultry Paradise Recipe

Prepare the brine

In a large pot or container, combine 6 cups water, 1 cup kosher salt, 1 tablespoon brown sugar, crushed garlic cloves, peppercorns and bay leaves. Stir until salt dissolves. Cool completely if using warm water.

Submerge the whole chicken in the brine, breast side down. Cover and refrigerate for 4 to 6 hours (up to 8 hours for juicier meat).

Remove the chicken from the brine, rinse under cold water, and pat very dry with paper towels. Let sit 20–30 minutes at room temperature while you preheat the oven; this helps promote even roasting.

Make the herb-lemon rub

In a small bowl, mix 3 tablespoons olive oil, 1 tablespoon lemon zest, 2 tablespoons lemon juice, chopped thyme, chopped rosemary, smoked paprika, garlic powder, onion powder and 1 teaspoon black pepper to form a paste.

Loosen the chicken skin gently by sliding your fingers under the skin on the breast and thighs. Rub half the herb mixture directly under the skin over the breast and thighs. Rub the remaining mixture over the exterior skin. Tuck the wing tips under the bird and tie the legs together with kitchen twine if desired.

Preheat oven to 425°F (220°C). Arrange carrots, quartered onion, halved potatoes and optional fennel or celery in a large roasting pan or oven-safe skillet. Drizzle 2 tablespoons olive oil over vegetables and toss with 1 teaspoon salt and 1 teaspoon pepper to coat evenly.

Make a shallow well in the vegetables and place the prepared chicken, breast side up, on top. Reserve any juices that drip from the chicken; you will use them for the pan sauce.

Roast uncovered in the preheated oven for about 50–70 minutes, depending on bird size, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and juices run clear. Baste once after 30 minutes with pan juices. If skin browns too quickly, tent loosely with foil for the last 10–15 minutes.

About 10 minutes before done, toss vegetables so they brown evenly. For crispier skin, turn the oven to broil for 2–3 minutes watching carefully to avoid burning.

When cooked, transfer chicken to a cutting board and tent loosely with foil. Let rest 10–15 minutes before carving so juices redistribute.

While the chicken rests, place the roasting pan with vegetables and drippings on the stovetop over medium heat (if your roasting pan is not stovetop-safe, transfer drippings and browned bits to a large skillet).

Add 1 cup dry white wine (or 1 cup chicken stock if skipping alcohol) and bring to a simmer, scraping up browned bits from the pan with a wooden spoon. Reduce by about half, 3–5 minutes.

If you used wine, add the additional 1 cup chicken stock now and simmer 2–3 minutes to meld flavors. Whisk in 2 tablespoons unsalted butter and 1 teaspoon honey until the sauce is glossy. Taste and season with salt and pepper to taste.

Spoon pan sauce and roasted vegetables onto a platter. Carve the rested chicken into breasts, thighs and legs, arrange over vegetables, and sprinkle with chopped fresh parsley. Serve with lemon wedges for squeezing over the chicken.