Roast Chicken & Roast Pork Recipe

Prep and season chicken

Preheat oven to 425°F (220°C). Pat the chicken dry thoroughly with paper towels. Rub the outside of the chicken with 2 tbs olive oil. Season inside the cavity and all over the skin with 2 tbs kosher salt and 1 tsp freshly ground black pepper, rubbing gently under the skin where possible. Stuff the cavity with the smashed garlic cloves, lemon halves, thyme sprigs and the quartered onion.

Truss and roast

Optional: tie the legs together with kitchen twine and tuck the wing tips under. Place the chicken breast-side up on a rack in a roasting pan or on a rimmed baking sheet. Roast at 425°F (220°C) for 15 minutes to develop color, then reduce heat to 375°F (190°C) and continue roasting for 45–60 minutes more until an instant-read thermometer in the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total time will be about 1 hour 15 minutes depending on size.

Rest and carve

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest 15 minutes to allow juices to redistribute. Carve and keep warm.

Prep pork and rub

Lower oven temperature to 350°F (175°C) after starting chicken (both can share oven if space allows). Pat pork shoulder dry. In a small bowl combine 1.5 tbs kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 1 tbs brown sugar. Drizzle 1 tbs olive oil over pork and rub the dry spice mixture all over, pressing it into the meat. Rub in the chopped rosemary and 2 tbs apple cider vinegar.

Roast pork

Place the pork in a roasting pan fat-side up on a rack or bed of onions (optional). Roast at 350°F (175°C) until the internal temperature reaches 195–205°F (90–96°C) for shreddable pork or 185–190°F (85–88°C) if you prefer sliceable but tender pork—about 2.5–3.5 hours depending on size. Baste once or twice with pan juices during roasting.

Rest and finish

When target temperature is reached, remove pork and tent loosely with foil. Rest 20–30 minutes before slicing or shredding. If you want crisper exterior, finish under high broil for 3–5 minutes watching carefully.

While meats roast during their lower-temperature phases, parboil or roast potatoes so they finish hot with the meats. If roasting: toss 1.5 lb baby potatoes with 2 tbs olive oil, 1 tsp salt and 1/2 tsp pepper on a baking sheet in a single layer. Roast at 400°F (200°C) for 25–35 minutes, turning once, until crisp and tender. If you prefer to time with the pork, start potatoes 45–60 minutes before pork is done. When finished, toss with 1 tbs chopped parsley and adjust seasoning.

Bring a pot of salted water to a boil. Blanche 1 lb trimmed green beans for 2–3 minutes until bright green and slightly tender, then plunge into ice water and drain (this keeps color and reduces sauté time). In a large skillet over medium heat, melt 1 tbs butter or warm 1 tbs olive oil. Add 2 cloves minced garlic and sauté 30–45 seconds until fragrant but not browned. Add drained green beans and toss to coat, cooking 2–3 minutes until heated through and edges show light blistering. Season with 1/2 tsp salt, 1/4 tsp black pepper and finish with 1/2 tsp lemon zest if using. Keep warm until serving.

In a small bowl or jar combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake well to emulsify. In a salad bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes and 1/2 sliced cucumber. Toss with vinaigrette just before serving to avoid wilting.

Arrange carved roast chicken and sliced or shredded roast pork on a large platter or serve family-style with the three sides (roasted baby potatoes, sautéed green beans and mixed green salad) in separate bowls. Spoon pan juices from the meats over the carved pieces. Serve hot. Leftovers: refrigerate within 2 hours; store pork and chicken separately.