Roast Chicken Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before roasting to come closer to room temperature. Pat the chicken dry inside and out with paper towels — dry skin yields crispier roast chicken.

Season and stuff

Rub the outside of the chicken with olive oil and the softened butter, making sure to get under the skin over the breast if possible. Season generously with 2 tablespoons kosher salt and 1 teaspoon black pepper, rubbing into the skin and cavity. Stuff the cavity with the halved lemon, quartered onion, and the rosemary and thyme sprigs. Tuck the wing tips under the body and tie the legs together with kitchen twine (optional) to promote even cooking.

Roast

Place the chicken breast-side up on a rack in a roasting pan or on a rimmed baking sheet. Roast in the preheated oven at 425°F (220°C) for 15 minutes to jump-start browning. Reduce temperature to 375°F (190°C) and continue roasting about 45–60 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 160–165°F (71–74°C). Total roasting time for a 3.5–4 lb chicken is typically 60–75 minutes.

Rest

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes. Resting lets the juices redistribute and results in juicier meat. After resting, remove the twine, discard aromatics from cavity, carve, and serve.

While the oven is preheating for the chicken, toss the halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1 teaspoon chopped rosemary in a bowl until evenly coated.

Spread the potatoes cut-side down in a single layer on a rimmed baking sheet. Roast on a middle rack alongside the chicken once the oven is at 425°F. After 15 minutes when you reduce the chicken temperature to 375°F, move the potatoes to the lower-middle rack so they roast at 375°F for about 25–30 more minutes, until tender and golden-brown. Total potato time ~40–45 minutes. Shake or turn once halfway through.

Bring a medium pot of salted water to a boil or prepare a steamer basket over boiling water. Blanch the trimmed green beans in boiling water for 3–4 minutes until tender-crisp (or steam 4–6 minutes). Immediately transfer to an ice bath or rinse under cold water to stop cooking and preserve bright green color.

In a small skillet, melt 2 tablespoons butter over low heat, add the lemon zest and a pinch of salt and pepper. Drain the green beans well, then toss them in the lemon butter to coat. Keep warm until serving.

Place the chopped carrots in a medium saucepan and add just enough chicken stock or water (about 1/2 cup) to cover the bottom by about 1/8 inch — you want minimal liquid so the carrots steam/soften without becoming watery. Add a pinch of salt.

Cover and simmer gently until very tender, about 15–20 minutes. Drain any remaining liquid and transfer the carrots to a blender or use an immersion blender. Add 1 tablespoon butter and purée until smooth, adding a splash more stock or water if needed to reach desired consistency. Season to taste with 1/2 teaspoon salt and 1/4 teaspoon pepper.