Whole Chicken Recipe

Whole Chicken

1. 1

   Preheat and prepare

   Preheat the oven to 425°F (220°C). Position a rack in the lower-middle of the oven. Remove the chicken from the refrigerator and pat it completely dry inside and out with paper towels (dry skin = crispier roast).

2. 2

   Season cavity

   Generously season the chicken cavity with 1/2 tablespoon kosher salt and 1/4 teaspoon black pepper. Stuff the cavity with the halved lemon (squeezing one half slightly as you place it), the quartered onion, and the thyme and rosemary sprigs.

3. 3

   Prepare herb butter

   In a small bowl, combine the softened unsalted butter, minced garlic, remaining 1 tablespoon kosher salt, 3/4 teaspoon black pepper, and optional smoked paprika if using. Mix until smooth.

4. 4

   Truss and butter under skin

   Gently loosen the skin over each breast by sliding fingers between the skin and meat, working from the cavity end toward the neck. Spread about two-thirds of the herb butter directly under the breast skin, distributing evenly. Rub the remaining butter all over the exterior skin. Drizzle the olive oil over the bird and rub to coat; this helps browning.

5. 5

   Season exterior

   Sprinkle the outside with the remaining kosher salt and black pepper (or to taste). If you like, tuck the wing tips under the body to prevent burning.

6. 6

   Arrange vegetables and add liquid

   Place the chopped carrots and celery in the bottom of a roasting pan or ovenproof skillet to form a rack for the chicken. Pour 1 cup chicken broth (or water) into the pan around the vegetables. Set the chicken on top, breast-side up.

7. 7

   Roast

   Roast in the preheated oven at 425°F (220°C) for 15 minutes to jump-start browning. After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting. Estimate 15–18 minutes per pound (about 45–70 minutes more for a 3–4.5 lb bird). Baste once after the first 20 minutes of the lower temperature roasting by spooning pan juices over the top.

8. 8

   Check doneness

   Begin checking internal temperature about 10 minutes before the expected finish time. Insert an instant-read thermometer into the thickest part of the thigh without touching bone. The chicken is done when the thermometer reads 165°F (74°C). If the skin is browning too quickly, tent loosely with foil.

9. 9

   Rest

   Transfer the chicken to a cutting board and tent loosely with foil. Let rest for 15–20 minutes to allow juices to redistribute. Meanwhile, you can place the roasting pan on the stovetop over medium heat and simmer the pan juices and vegetables for 3–5 minutes to concentrate flavors into a simple sauce.

10. 10

    Carve and serve

    Remove and discard the herbs, lemon halves, and large onion pieces from the cavity. Carve the chicken into breasts, thighs, drumsticks, and wings. Spoon some of the pan juices over the carved pieces. Garnish with chopped fresh parsley if desired and serve with the roasted vegetables.