Full Chicken With Two Sides Recipe

Prep and season chicken

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 thoroughly with paper towels, including the cavity. Rub olive oil all over the skin. In a small bowl, combine softened butter, minced garlic, 1 tbs kosher salt, and 1/2 tsp black pepper; work into a paste. Gently loosen the skin over the breast with your fingers and spread half the butter mixture under the skin over the breasts. Rub the remaining butter mixture over the outside skin.

Stuff and truss

Place lemon halves, quartered onion, and thyme sprigs into the chicken cavity. Tie the legs together with kitchen twine and tuck wing tips under the body to promote even cooking.

Roast

Place the chicken breast-side up on a rack in a 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). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 160–165°F (71–74°C) and juices run clear, about 45–60 more minutes (total 60–75 minutes depending on size). Baste once halfway through with pan juices if desired.

Rest and carve

Remove chicken from oven, tent loosely with foil, and rest for 15–20 minutes. Resting allows juices to redistribute and the temperature to rise a few degrees. Carve and serve.

While the chicken is preheating, toss halved baby potatoes with 2 tbs olive oil, 3 minced garlic cloves, chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. If your oven is large enough, place the potatoes on a lower rack at the same time you begin roasting the chicken (start when you reduce oven to 375°F). Roast for 30–40 minutes, turning once halfway, until golden and tender when pierced with a knife. If using smaller oven space, you may roast potatoes on a separate sheet beside the chicken or after the chicken finishes.

Remove from oven and season to taste. Keep warm until serving.

When the chicken has about 15 minutes left to rest (or 10–12 minutes before serving), bring a medium pot of salted water to a boil. Add trimmed green beans and cook for 3–4 minutes until bright green and just tender-crisp. Drain and immediately plunge into an ice-water bath to stop cooking, then drain again.

In a large skillet over medium heat, melt 1 tbs butter (or warm 1 tbs olive oil). Add the blanched green beans and sauté 2–3 minutes to heat through. Stir in lemon zest, toasted sliced almonds, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Transfer to a serving plate.