Baked Sourdough Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Position a rack in the lower-middle of the oven. Remove the chicken from the refrigerator 30 minutes before roasting to bring closer to room temperature. Pat the chicken dry inside and out with paper towels—dry skin → crisper roast.

Season cavity

Season the inside of the chicken cavity lightly with 1/2 tablespoon kosher salt and 1/4 teaspoon black pepper. Stuff the cavity with the halved lemon, quartered onion, halved garlic head, and 3 sprigs of thyme. This adds steam and aromatic flavor during roasting.

Make the compound butter

In a bowl, combine the softened unsalted butter, chopped parsley, chopped thyme leaves, minced garlic, lemon zest, 1 teaspoon smoked sea salt, and 1/2 teaspoon black pepper. Mix thoroughly until smooth and homogenous. Taste a small smear and adjust smoked sea salt if desired (careful — the butter will season the skin as it roasts).

Apply the butter

Loosen the skin over the chicken breast and thighs by sliding your fingers carefully between the skin and meat, starting at the cavity opening. Use about two-thirds of the compound butter to spread in pockets under the skin over the breasts and thighs (reserve the remainder). Rub any leftover butter over the outside skin for an even coating. Tuck wing tips under the bird and tie the legs with kitchen twine if desired for even cooking.

Oil and season exterior

Rub the outside of the chicken with 2 tablespoons olive oil to promote browning. Sprinkle the remaining 1 tablespoon kosher salt evenly over the skin and 3/4 teaspoon black pepper. Place the chicken breast-side up on a rack set in a roasting pan or on a rimmed baking sheet. Add any loose aromatics from the cavity into the pan for extra flavor around the bird.

Roast the chicken

Roast at 425°F (220°C) for 15 minutes to jump-start browning. Then reduce oven temperature to 375°F (190°C) and continue roasting until the internal temperature reaches 160°F (71°C) in the thickest part of the thigh (not touching bone), about 45–60 more minutes depending on bird size. Estimate total roast time: 20 minutes per pound as a guideline. If the skin browns too quickly, tent the bird loosely with foil.

Rest and finish

Remove the chicken from the oven when it reaches 160°F (71°C). Transfer to a cutting board and let rest, tented loosely with foil, for 15–20 minutes. During resting the temperature will rise to the safe final temp (165°F / 74°C) and juices will redistribute. After resting, sprinkle 1/2 teaspoon smoked sea salt evenly over the skin and dot with remaining reserved compound butter to melt over the meat for extra flavor. Garnish with chopped fresh parsley before carving.