Roast Chicken Recipe

Preheat and dry

Preheat oven to 425°F (220°C). Remove chicken from the refrigerator 30 minutes before roasting to take the chill off. Pat the chicken thoroughly dry inside and out with paper towels — dryness is key for crisp skin.

Season cavity

Season the inside cavity of the chicken with about 1 teaspoon of the kosher salt and 1/4 teaspoon of black pepper. Stuff the cavity with the halved lemon and quartered onion to aromatize the bird as it roasts.

Make herb butter

In a small bowl combine softened butter, minced garlic, chopped thyme, chopped rosemary and the remaining 1 1/2 tbs kosher salt (adjust if using fine salt) and 3/4 tsp black pepper. Mix until smooth.

Apply butter

Gently loosen the skin over the breast and drumsticks by sliding your fingers between skin and meat (be careful not to tear). Spread about two-thirds of the herb butter under the skin over the breasts and thighs. Rub the remaining butter all over the outside of the chicken to season the skin and promote browning.

Truss (optional)

Tie the legs together with kitchen twine and tuck the wing tips under the body. Trussing helps the bird cook evenly; if you prefer not to truss, the chicken will still roast fine but may take a few minutes less or more.

Prepare vegetables

If roasting vegetables, toss carrots, potatoes and shallot with olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl. Spread them in a single layer in the bottom of a roasting pan or ovenproof skillet. Place the prepared chicken breast-side up on a rack over the vegetables or directly on top of them. The vegetables will catch pan juices and roast in rendered fat.

Roast the chicken

Place the pan in the preheated oven. Roast at 425°F (220°C) for 15 minutes to jump-start browning, then reduce the 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) registers 160–162°F (71–72°C). This typically takes another 40–55 minutes depending on bird size — plan total roasting time around 1 hour 10 minutes for a 3.5–4 lb chicken. If vegetables are browning too quickly, stir them and move them to the sides of the pan.

Rest the chicken

Remove the chicken from the oven when thermometer reads 160–162°F. Transfer the chicken to a cutting board and tent loosely with foil. Let rest for 15–20 minutes; internal temperature will rise to 165°F (74°C) and juices will redistribute, keeping meat moist.

Make pan sauce (optional)

While the chicken rests, place the roasting pan on the stovetop over medium heat (use caution: handle hot pan). Pour off excess fat until about 1 tablespoon remains. Add 1/2 cup white wine or chicken stock and scrape brown bits from the bottom with a wooden spoon. Let simmer until slightly reduced, then whisk in 1 tablespoon cold unsalted butter to finish and stir in chopped parsley. Taste and season with a little salt and pepper if needed.

Carve and serve

Carve the chicken: remove legs and thighs, then breasts and wings. Slice breast meat against the grain. Serve sliced chicken with roasted vegetables and spoon pan sauce over chicken or vegetables. Garnish with extra thyme or parsley if desired.