Feast Recipe

Prep the oven and chicken

Preheat the oven to 425°F (220°C). Remove the chicken from the fridge 30 minutes before roasting so it comes closer to room temperature. Pat the chicken dry thoroughly with paper towels (this helps the skin crisp).

Season and stuff

Season the cavity of the chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with the halved lemon and 2 rosemary sprigs. Carefully loosen the skin over the breasts with your fingers and rub half of the softened butter (3 tbs) mixed with 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme and half the minced garlic directly under the skin over the breasts and thighs.

Truss and oil

Tie the legs together with kitchen twine and tuck the wing tips under the body. Rub the exterior skin with the remaining softened butter and 2 tbs olive oil, then sprinkle with 1 tablespoon chopped thyme, remaining minced garlic, 1 tbs kosher salt and 1/2 tsp black pepper.

Roast

Place the chicken breast-side up on a rack set in a roasting pan (or on a bed of roughly chopped onions/carrot scraps if no rack). 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 reads 165°F (74°C), about 55–75 additional minutes depending on size. Baste once with pan juices halfway through the lower-temperature roasting.

Rest

Transfer the chicken to a cutting board and tent loosely with foil. Rest 15–20 minutes before carving so juices redistribute. Reserve pan drippings for the gravy (skim off excess fat and measure 3/4 cup).

While the chicken rests at room temperature (or before you begin roasting the chicken), preheat a second oven rack to 400°F (200°C) or roast alongside chicken after reducing its temp. Toss carrots, parsnips, quartered potatoes and quartered red onions with 3 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and fresh rosemary sprigs on a large rimmed baking sheet in a single layer.

Roast vegetables for 35–45 minutes, turning once halfway through, until vegetables are tender and edges caramelize. If roasting simultaneously with the chicken, put vegetables on a lower rack so they get steady heat. Remove rosemary sprigs before serving and transfer vegetables to a warm serving platter.

While vegetables roast, heat a large skillet over medium heat and melt 2 tbs butter. Add halved Brussels sprouts cut-side down and cook without stirring 4–5 minutes until nicely browned. Stir, then add 1 tbs maple syrup (or honey) and 1 tsp apple cider vinegar. Cook 2–3 more minutes until glazed and tender. Season with 1/2 tsp kosher salt and 1/4 tsp cracked black pepper to taste. Keep warm.

Place potato chunks in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer. Add 4 tbs butter, 3/4 cup warm whole milk, and 2 tbs cream cheese (if using). Mash until smooth and creamy. Stir in chopped chives, 1 tsp kosher salt and 1/2 tsp black pepper. Keep warm until serving.

Place a medium saucepan over medium heat. Add 2 tbs flour to the reserved chicken drippings and whisk constantly to form a roux, cooking 1–2 minutes until lightly browned.

Slowly whisk in 2 cups chicken stock, scraping any browned bits from the roasting pan if needed. Add 1 tsp fresh thyme leaves. Bring to a gentle simmer and cook until slightly thickened, 5–8 minutes. Taste and adjust seasoning with salt and pepper. Strain if you prefer a silky gravy.

Carve the rested chicken into breasts, thighs, drumsticks and wings. Arrange carved chicken on a large platter surrounded by roasted root vegetables, glazed Brussels sprouts and a mound of mashed potatoes.

Spoon gravy into a serving boat or small bowl. Garnish the platter with chopped fresh parsley and serve lemon wedges alongside for squeezing over the chicken. Serve immediately while hot.