Roasted Chicken Recipe

Prepare and season

Preheat oven to 425°F (220°C). Remove chicken from fridge 20–30 minutes before roasting to take off chill. Pat the chicken dry inside and out with paper towels. Season the cavity with 1/2 tablespoon kosher salt and a pinch of pepper. Stuff cavity with lemon halves, 2 thyme sprigs, and all smashed garlic cloves.

Loosen skin over the breasts with your fingers and spread the softened butter evenly under the skin across both breasts. Pat remaining butter over the outside skin. Truss the legs lightly or tuck them under the body to promote even roasting. Rub the outside with remaining 1 tbs kosher salt and 1 tsp pepper.

Place chicken breast-side up on a rack set in a roasting pan or on a rimmed baking sheet. Roast at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C), about 35–50 minutes more depending on size. Total roast time ~50–65 minutes. If the skin browns too quickly, tent loosely with foil.

When done, transfer chicken to a cutting board, tent loosely with foil and let rest 15 minutes (carryover will bring it to safe temp). Reserve pan drippings in the roasting pan for the jus.

Rehydrate porcini

Place dried porcini in a small bowl and pour 1 cup hot water over them. Let soak 20–30 minutes until softened. Strain the soaking liquid through a fine mesh sieve lined with coffee filter or paper towel to remove grit; reserve both mushrooms and liquid separately. Chop rehydrated porcini coarsely.

Roast potatoes with porcini

While the chicken roasts, toss potatoes with 2 tbs olive oil, 1 tsp fine sea salt and 1/2 tsp freshly ground pepper in a bowl. When the chicken has been in the oven for about 10–15 minutes (so both finish around same time), scatter the potatoes in a single layer on a rimmed baking sheet or in the same roasting pan around the chicken if space allows. Sprinkle chopped porcini over potatoes. Roast until golden and tender when pierced with a knife, about 30–40 minutes, turning once halfway through so they brown evenly.

When potatoes are done, remove from oven and toss with chopped parsley. Keep warm.

Make the jus

While the chicken rests, make the porcini jus. In a medium saucepan over medium heat, melt 2 tbs butter with 1 tsp olive oil. Add minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Add the chopped rehydrated porcini and sauté 2–3 minutes. Pour in the white wine and simmer until reduced by about half, scraping up any browned bits from the pan. Add the reserved strained porcini soaking liquid (leave any remaining grit behind) and 1 cup chicken stock. Add thyme leaves and bring to a gentle simmer. Reduce by about one-third until slightly thickened and concentrated, about 6–8 minutes.

Strain the sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Return the liquid to low heat. Whisk in the cold cubed butter, one cube at a time, whisking constantly until the sauce is glossy and slightly thickened. Taste and season with salt and pepper to taste.

If you reserved pan drippings from the roasting pan, you may deglaze the roasting pan with 2–3 tbs water or wine, scrape up browned bits and add that liquid into the jus before finishing with butter for extra roast flavor.

Carve the rested chicken into quarters (or desired pieces). Arrange chicken quarters on a warm platter with roasted potatoes and scattered porcini.

Spoon the warm porcini jus over the chicken and potatoes, garnish with remaining thyme leaves and chopped parsley, and serve immediately.