Specials Recipe

Prepare oven and vegetables

Preheat your oven to 425°F (220°C). Toss the carrots, parsnips (or sweet potatoes), baby potatoes and onion wedges in a large bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread the vegetables in an even layer in a large roasting pan or rimmed baking sheet; leave a space in the center for the chicken.

Season the chicken

Pat the chicken dry with paper towels. Generously season the cavity with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Slice the lemon in half; place one half and 3 garlic cloves and 2 rosemary sprigs and 3 thyme sprigs inside the cavity along with one onion wedge if desired. Truss the legs with kitchen twine (optional) or tuck the wing tips under the body.

Herb butter and exterior seasoning

In a small bowl combine the melted butter, remaining 1 tablespoon olive oil, 1 tablespoon chopped parsley, 1 teaspoon chopped thyme leaves (strip from stems) and 1 teaspoon chopped rosemary leaves. Rub this mixture all over the outside of the chicken, under the skin over the breasts if you can reach it, and sprinkle the exterior with the remaining 1 tablespoon kosher salt and 3/4 teaspoon black pepper.

Arrange chicken and roast

Place the chicken breast-side up on the bed of vegetables in the roasting pan. Scatter the remaining garlic cloves and the remaining lemon half (cut into wedges) and remaining herb sprigs around the chicken. Pour the white wine or 1 cup chicken stock into the pan to provide steam and deglaze while roasting. Roast in the preheated oven at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 45–60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If vegetables brown too quickly, tent loosely with foil.

Baste and rest

About halfway through the lowering-temperature roast (after the first 30–35 minutes at 375°F), baste the chicken and vegetables with pan juices and, if desired, 1/2–1 cup chicken stock. If the chicken skin is not as brown as you'd like, increase oven to 425°F for the final 5–10 minutes. When done, remove the chicken to a cutting board and loosely tent with foil. Let rest 15 minutes before carving to allow juices to redistribute.

Carve and serve

Carve the rested chicken into breasts, thighs and legs. Arrange carved pieces on a platter with the roasted vegetables. Spoon pan juices over the chicken and vegetables. Sprinkle chopped fresh parsley over everything and serve with lemon wedges on the side.

Make the pan sauce

After removing the chicken and vegetables, skim excess fat from the roasting pan leaving about 2–3 tablespoons of drippings. Place the pan over two burners set to medium heat (or transfer drippings to a skillet). Sprinkle the flour or cornstarch into the drippings and stir for 30–45 seconds to cook the raw flour taste.

Slowly whisk in 1 cup white wine or chicken stock, scraping up browned bits from the pan. Simmer until slightly thickened, about 2–4 minutes. Taste and adjust seasoning with salt and pepper. Stir in 1 tablespoon lemon juice and swirl in 1 tablespoon cold butter off the heat for a glossy finish. Strain if desired and serve alongside the carved chicken.