Whole Recipe

Whole Roasted Chicken and Accompaniments

1. 1

   Prep and season chicken

   Preheat oven to 425°F (220°C). Remove the chicken from the refrigerator 20–30 minutes before roasting to come closer to room temperature. Pat the chicken very dry inside and out with paper towels. Season the cavity with 1 tablespoon kosher salt and ¼ teaspoon black pepper. Stuff the cavity with halved lemon, 3 thyme sprigs, 1 rosemary sprig, and 2 smashed garlic cloves.

2. 2

   Prepare compound butter and exterior seasoning

   In a small bowl, combine softened butter (4 tbsp), remaining 1 tablespoon kosher salt, and remaining ¾ teaspoon black pepper. Finely chop the remaining thyme and rosemary and mix into the butter. Gently loosen the skin over the breast (slide fingers between skin and breast meat) and spread about 2 tablespoons of the compound butter under the skin over the breasts; rub the remaining butter all over the outside of the chicken. Tie the legs together with kitchen twine and tuck the wing tips under the body.

3. 3

   Prepare the roasting pan and vegetables

   Arrange the quartered onion, carrots, celery, and potatoes in a large roasting pan or ovenproof skillet. Drizzle vegetables with olive oil (2 tbs), season with 1 teaspoon kosher salt and ¼ teaspoon black pepper, and toss to coat. Scatter the remaining smashed garlic cloves, remaining thyme and rosemary sprigs among the vegetables. Place the seasoned chicken on top of the vegetables, breast side up.

4. 4

   Roast the chicken

   Pour 1 cup dry white wine or chicken stock into the bottom of the pan (this prevents burning and adds steam). Roast in the preheated oven at 425°F (220°C) for 15 minutes to develop color. Then reduce oven temperature to 375°F (190°C) and continue roasting for approximately 45–60 minutes more (total roast time about 1 hour to 1 hour 15 minutes depending on size). Baste once after 30 minutes with pan juices. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the juices run clear.

5. 5

   Rest the chicken

   Carefully transfer the chicken to a cutting board and tent loosely with foil. Let rest 15–20 minutes to allow juices to redistribute. Meanwhile, return the roasting pan with vegetables to the oven for 5–10 minutes if you want more caramelization, or keep warm.

6. 6

   Make pan gravy (optional)

   Place the roasting pan over medium heat on the stovetop (use a burner that fits pan) or pour pan juices into a saucepan, scraping up browned bits. Add 1 cup chicken stock and bring to a simmer. Taste and adjust seasoning. If you want a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk into simmering pan juices and cook 1–2 minutes until thickened. Strain gravy through a fine-mesh sieve into a serving vessel if desired, and stir in chopped parsley.

7. 7

   Carve and serve

   Carve the rested chicken into breasts, thighs, drumsticks, and wings. Plate with roasted vegetables and spoon pan gravy over chicken. Garnish with remaining chopped parsley and serve immediately.