Whole Roast Chicken Recipe

Prepare and season the chicken

Preheat oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before cooking to come toward room temperature. Pat the chicken dry inside and out with paper towels. Season the cavity with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cut the lemon in half and place both halves inside the cavity with the thyme and rosemary sprigs and two peeled garlic cloves. Tuck the wing tips under the body.

Butter and oil rub

In a small bowl, combine the softened butter (3 tbs), olive oil (2 tbs), remaining 1 tbs kosher salt, and remaining 3/4 tsp black pepper. Mince two garlic cloves and mix into the butter. Gently loosen the skin over the breast by sliding your fingers between skin and meat, and smear about half of the butter mixture under the skin over the breasts. Rub the remaining mixture over the exterior skin of the chicken ensuring even coating.

Prepare the roasting pan

Roughly chop the onion, carrots, and celery and scatter them in the bottom of a roasting pan to create a rack. Pour 1 cup chicken broth or water into the pan. Place the chicken, breast-side up, on top of the vegetables. If you have a thermometer, insert it into the thickest part of the thigh without touching bone.

Roasting

Roast at 425°F (220°C) for 15 minutes to help brown the skin, then reduce oven temperature to 375°F (190°C). Continue roasting for about 45–60 minutes more (total roast time approximately 60–75 minutes) until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C). If the skin is browning too quickly, tent loosely with foil.

Rest and carve

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes; internal temperature will rise to safe serving temperature and juices will redistribute. Reserve pan juices and vegetables for serving or to make gravy. Carve the chicken: remove legs and thighs, then wings, then slice the breast meat across the grain.

While the chicken roasts, place peeled and cut potatoes in a pot and cover with cold water. Add 1 tsp salt and bring to a boil. Simmer until tender when pierced with a fork, about 15–20 minutes. Drain well and return to the pot. Add 4 tbs butter and 3 tbs milk or cream. Mash until smooth and season to taste with salt and pepper. Keep warm until serving.

Trim green beans. In a large skillet over medium heat, warm 1 tbs olive oil. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add green beans and a pinch of salt and sauté, stirring frequently, until bright green and tender-crisp, about 6–8 minutes. Finish with a squeeze of lemon from the reserved lemon half (optional) and adjust seasoning.

For rolls: Warm dinner rolls in a 350°F (175°C) oven for 8–10 minutes brushed with a little melted butter before serving. For salad: combine mixed greens and toss with 1/2 cup vinaigrette just before serving.

While the chicken rests, place the roasting pan with vegetables and juices over medium heat on the stove (or transfer juices to a saucepan). Skim excess fat if desired. Add 1/2 cup chicken broth or water and bring to a simmer, scraping browned bits from the pan. Simmer 3–5 minutes, then strain into a bowl or spoon over carved chicken. Adjust seasoning with salt and pepper.