Roast Chicken Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Remove chicken from refrigerator 20–30 minutes before roasting to come closer to room temperature. Pat the chicken dry inside and out with paper towels.

Season cavity

Generously season the cavity with 1/2 tablespoon kosher salt and a pinch of black pepper. Stuff the cavity with 3 whole garlic cloves (crushed lightly with the flat of a knife), the halved lemon (reserve juice from the other half for the greens), and the herb sprigs.

Truss and season exterior

Tuck the wing tips under the bird. Tie the legs together with kitchen twine if desired. Rub the outside of the chicken with 3 tablespoons olive oil, then season evenly with the remaining 1.5 tablespoons kosher salt and 1 teaspoon black pepper. Optionally, gently loosen the skin over the breast with your fingers and rub a little oil and a minced garlic clove under the skin for extra flavor.

Roast

Place the chicken breast-side up on a rack set in a shallow roasting pan or on a rimmed baking sheet. Roast at 425°F (220°C) for 15 minutes to develop color, 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 registers 160–165°F (71–74°C) and juices run clear, about 45–55 more minutes depending on size. Total roast time ~60–75 minutes.

Rest

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 15 minutes; temperature will rise a few degrees and juices will redistribute.

Prepare potatoes

While oven is preheating (or when you put the chicken in), toss halved baby potatoes with 1.5 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon chopped rosemary or thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl until evenly coated.

Roast potatoes

Spread potatoes in a single layer on a rimmed baking sheet or in a roasting pan. Place in the oven with the chicken (on a lower rack if possible) and roast at 425°F for the first 15 minutes, then lower heat to 375°F and continue roasting for 30–40 minutes more, flipping once halfway, until potatoes are golden and tender when pierced with a fork.

Finish

If you like extra browning, put potatoes under the broiler for 1–2 minutes while watching closely. Remove from oven and keep warm while the chicken rests.

Prepare olives

While the chicken rests, warm the olives briefly: place olives in a small ovenproof dish or skillet and heat in the warm oven for 5–7 minutes (or microwave 20–30 seconds) to take the chill off and concentrate flavor.

Dress spinach

Whisk together reserved lemon juice (about 2 tablespoons), 1 tablespoon extra virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss baby spinach with the dressing just before serving so the leaves wilt slightly but remain bright.

Carve and assemble

Carve the rested chicken into breasts, thighs and drumsticks. Arrange carved chicken on a serving platter with roasted potatoes alongside. Scatter warmed olives around the platter. Add dressed baby spinach either underneath the chicken and potatoes as a bed or to the side. Spoon pan juices from the roasting pan over the chicken and potatoes for extra flavor.