Roast Chicken & Prime Rib Recipe

Prep and season

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity lightly with 1 tsp kosher salt and 1/4 tsp black pepper. Stuff cavity with halved lemon and quartered onion.

Herb butter

In a small bowl, mix softened butter, minced garlic, chopped rosemary and thyme, 1 tsp kosher salt and 1/4 tsp black pepper until combined. Gently loosen the skin over the breast by sliding fingers between skin and meat and spread about two-thirds of the herb butter under the skin over the breasts and thighs. Rub remaining butter over the outside skin and brush with 1 tbs olive oil.

Roast

Place chicken breast-side up on a rack set in a roasting pan. Roast at 425°F (220°C) for 15 minutes to brown, then reduce oven temperature to 375°F (190°C). Continue roasting until internal temperature reaches 160°F (71°C) in the thickest part of the thigh (about 50–70 more minutes for a 4–5 lb bird). Tent loosely with foil and let rest 15–20 minutes; carryover heat will bring it to 165°F (74°C). Reserve pan juices for other uses or discard.

Carve

Transfer to a cutting board and carve into portions (legs, thighs, breasts, wings). Spoon any resting juices over carved pieces before serving.

Bring to room temperature & preheat

Remove prime rib from refrigerator 2 hours before roasting to come to room temperature. Preheat oven to 450°F (230°C) with a rack in the middle.

Season

Pat roast dry with paper towels. Rub olive oil all over roast. Combine 2 tbs kosher salt, 1 tbs freshly ground black pepper, 1 tsp garlic powder and 1 tbs chopped rosemary; rub this mixture evenly over the fat cap and exposed meat.

Roast high then low

Place roast bone-side down on a rack in a roasting pan (fat cap up). Roast at 450°F (230°C) for 20 minutes to develop a crust. Then reduce oven to 325°F (160°C) and continue roasting until internal temperature reaches: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 4–6 lb roast this will typically take 1 to 1.75 hours after the initial high-heat period—check with an instant-read thermometer inserted into the center, not touching bone.

Rest before carving

Transfer roast to a cutting board, tent loosely with foil, and rest 20–30 minutes (rest brings the temperature up ~5–10°F and redistributes juices). Reserve pan drippings for the au jus.

Carve

Carve between ribs to remove bone if you prefer boneless slices, or slice between bones for bone-in portions. Slice against the grain to desired thickness and serve with au jus.

Prep

While meats are roasting, increase oven temperature for potatoes when ready (if needed) to 425°F (220°C). Toss baby potatoes with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Roast

Roast for 25–30 minutes, turning once halfway through, until golden and tender when pierced with a fork. Remove from oven and toss with chopped parsley. Serve hot.

Blanch

Bring a large pot of salted water to a boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Sauté

In a large skillet over medium heat, melt 2 tbs butter. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add drained green beans, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and toss to coat and heat through, about 2–3 minutes. Finish with lemon zest if using and serve.

Deglaze

After removing prime rib from the roasting pan, pour off excess fat leaving about 2 tbs drippings in the pan. Place pan over medium heat on the stovetop (or transfer drippings to a skillet). Add minced shallot and sauté 1–2 minutes until softened.

Build the jus

Add red wine (if using) and scrape any browned bits from the pan. Reduce wine by half (about 1–2 minutes). Add beef stock and fresh thyme. Bring to a simmer and reduce gently for 8–10 minutes to concentrate flavor. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, strain into a serving vessel and keep warm.

Adjust & serve

Taste and adjust seasoning. If you prefer a slightly thicker jus, whisk in 1 tsp cornstarch mixed with 1 tbs cold water and simmer 1 minute until slightly thickened, then strain. Serve warm alongside sliced prime rib.