Roasted Chicken Recipe

Preheat and prepare

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

Season and stuff

Mix softened butter with 1/2 tsp salt and 1/4 tsp black pepper. Gently loosen the skin over the breasts with your fingers and rub half the butter under the skin over the breasts and thighs. Rub remaining butter over the exterior skin. Season the cavity with 1/2 tsp kosher salt and a pinch of pepper, then stuff cavity with smashed garlic, thyme, rosemary, and lemon halves.

Truss and oil

Tie the legs with kitchen twine and tuck wing tips under the body. Brush the outside skin lightly with 1 tablespoon olive oil and sprinkle remaining 1 tbs kosher salt and 1 tsp black pepper evenly over the skin.

Roast

Place chicken breast-side up on a rack in a roasting pan. Roast in the preheated oven for about 60–75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C). If skin browns too quickly, tent loosely with foil for the last 15 minutes.

Rest

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

While chicken rests (or while chicken roasts), prepare rice. Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan, bring 3 cups chicken stock to a simmer with 1 tablespoon butter and 1/2 tsp salt. Add rinsed rice, stir once, cover tightly, reduce heat to low and cook undisturbed for 15 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Increase oven temperature to 425°F if not already. Toss baby carrots with 1 tablespoon olive oil, 1 teaspoon honey, 1/2 tsp kosher salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast alongside the chicken (or on a separate rack) for 20–25 minutes, turning once halfway, until tender and lightly caramelized. If roasting in the final 25 minutes of the chicken's cook time, place carrots on a lower rack so vegetables get heat without overcrowding the pan.

Bring a large pot of salted water to a boil. Blanch broccolini 1–2 minutes until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add broccolini and sauté 2–3 minutes until warmed and edges lightly char. Add sliced apple and cook another 1 minute to warm but keep apples crisp. Remove from heat and toss with baby spinach, 1 teaspoon apple cider vinegar, 1/4 tsp salt and 1/4 tsp black pepper until spinach is wilted slightly and everything is coated.

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1 teaspoon balsamic vinegar, 1/2 tsp honey (if using), 1/4 tsp salt and 1/4 tsp black pepper. In a serving bowl, combine baby spinach (and mixed greens if using) with toasted nuts and sliced apple/broccolini mixture (or keep separate and plate alongside). Drizzle dressing and toss gently. Crumble 4 oz goat cheese on top just before serving.

Carve the rested chicken into breasts, thighs and legs. Spoon rice onto plates, place carved chicken pieces on top or beside the rice. Arrange roasted baby carrots and broccolini-apple-spinach mixture beside the chicken. Scatter additional goat cheese and nuts over the plated greens. Serve immediately.