Chicken Recipe

Preheat and ready

Preheat oven to 425°F (220°C). If you have a whole chicken and are serving half portions, cut the chicken in half through the backbone using poultry shears or ask your butcher to split it. Pat the half (or halves) dry inside and out with paper towels. Dry skin roasts crispier.

Zest the lemon and then cut into halves. In a small bowl combine olive oil, softened butter, minced garlic, lemon zest, chopped rosemary, chopped thyme, kosher salt and freshly ground black pepper. Stir to make a spreadable paste.

Loosen the skin over the breast gently with your fingers to create a pocket. Rub about two-thirds of the herb-butter mixture under the skin over the breast and thigh meat. Spread remaining mixture over the outside skin of the chicken. Squeeze one lemon half over the chicken and place that lemon half inside the cavity (or alongside the cut surface if using halves).

Place the quartered onion, carrot pieces and celery in the bottom of a roasting pan or ovenproof skillet to make a rack. Pour 1 cup chicken stock or water into the pan (this prevents drippings from burning and creates pan juices).

Set the seasoned chicken, skin side up, on top of the vegetables. Tuck wings under and arrange so the breast is centered. If roasting a whole split chicken with two halves, place them skin side up spaced slightly apart.

Roast at 425°F (220°C) for 10 minutes to jump-start browning. Reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). For a half chicken expect 40–50 minutes total (including initial 10 minutes). For a whole split chicken (two halves) expect 55–75 minutes depending on size. If skin is browning too quickly, tent loosely with foil.

Remove the chicken from oven and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes. Resting lets juices redistribute so the meat stays moist.

While chicken rests, skim fat from pan juices and spoon juices from the roasting pan into a small saucepan. Bring to a simmer and reduce for 2–4 minutes to concentrate flavor, or whisk in a pat of butter to make a quick pan sauce. Taste and adjust seasoning with salt and pepper.

Carve the half chicken into breast and leg portions if desired, or serve the half whole. Spoon pan juices or sauce over the chicken and serve with the roasted vegetables.