Cakebread Cellars Recipe

Prepare oven and chicken

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

Season and stuff chicken

Generously season the inside cavity with 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with the halved lemon (cut side down), two smashed garlic cloves, 2 rosemary sprigs and 3 thyme sprigs, and the quartered onion. Loosely truss the legs with kitchen twine or tuck the wing tips behind the bird.

Herb butter and skin prep

In a small bowl, combine the softened butter, 1 tablespoon olive oil, 1 tablespoon chopped parsley, lemon zest, and 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Gently separate the skin from the breast meat by sliding fingers between skin and meat and rub half of the herb butter directly onto both breasts under the skin. Rub the remaining herb butter over the outside of the bird, including thighs. Drizzle the remaining 1 tablespoon olive oil over the skin and rub to coat evenly.

Prepare vegetables

In a large bowl, toss the halved fingerling potatoes and optional baby carrots with the melted 1 tablespoon butter, remaining 1 tablespoon kosher salt, remaining 1/2 teaspoon black pepper, 3 smashed garlic cloves, the remaining 1 rosemary sprig (roughly chopped), 3 thyme sprigs (stems left whole or halved), and the thin lemon slices. Spread the vegetables in an even layer in a large roasting pan or rimmed baking sheet with a rack large enough to hold the chicken above them.

Set chicken on vegetables

Place the prepared chicken breast-side up on a rack set over the vegetables (or directly on the vegetables if you don’t have a rack). Pour the 1/2 cup white wine and 1/2 cup chicken broth into the bottom of the pan around the vegetables—this creates steam and pan juices for basting and sauce.

Roasting

Roast in the preheated 425°F oven for 20 minutes to develop color. After 20 minutes, reduce oven temperature to 375°F (190°C) and continue roasting. Roast until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 160°F (71°C), about 35–50 more minutes depending on chicken size—total roast time typically 55–75 minutes. Baste once or twice with pan juices halfway through the lower-temperature phase.

Rest the chicken

Transfer the chicken to a cutting board and tent loosely with foil. Let rest for 15–20 minutes; during this time the internal temperature will rise to about 165°F (74°C) and juices will redistribute.

Finish vegetables and make pan sauce

While the chicken rests, place the roasting pan with vegetables over medium-high heat on the stovetop (or return to a hot oven briefly) to reduce and glaze the vegetables in the pan juices. If pan liquid is sparse, add 2–3 tablespoons chicken broth. Cook 4–6 minutes until potatoes are tender and edges caramelize. Remove whole herb sprigs and discard. If you’d like a pan sauce: skim excess fat, place pan juices in a small saucepan, bring to a simmer and reduce slightly, whisking in 1 tablespoon cold butter at the end for shine. Adjust seasoning with salt and pepper.

Carve and serve

Carve the rested chicken into breast slices, drumsticks, and thighs. Plate the carved chicken with the roasted fingerling potatoes and carrots. Spoon pan sauce over the chicken, scatter the remaining chopped fresh parsley and a few fresh thyme leaves, and serve with additional lemon wedges on the side.