Roasted Bone-in Chicken Recipe

Prep and season chicken

Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels, inside and out. Season the cavity with 1 teaspoon kosher salt and a few grinds of pepper. Stuff the cavity with 2 thyme sprigs, two smashed garlic cloves, and the halved lemon. Truss the legs with kitchen twine if desired.

Season exterior

Rub the exterior of the chicken with 1½ tablespoons olive oil. Sprinkle 1 tablespoon kosher salt and the remaining 1 tsp black pepper evenly over the skin. Tuck remaining thyme sprigs under the skin or beside the chicken.

Prepare vegetables and grapes

In a bowl toss fennel wedges, halved shallots and grapes with the remaining 1½ tablespoons olive oil and a pinch of salt and pepper. Arrange the vegetables and grapes in a single layer in a large roasting pan or ovenproof skillet, creating a nest for the chicken.

Roast

Place the chicken, breast-side up, on top of the vegetables. Roast in the preheated oven for 20 minutes. Reduce oven temperature to 400°F (200°C) and 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), about 35–45 more minutes depending on bird size. Baste once with pan juices halfway through the second interval if desired.

Rest

Transfer the chicken to a cutting board and tent loosely with foil. Let rest 15 minutes (temperature will rise a few degrees). Meanwhile leave the roasting pan with vegetables and grapes on the stovetop on low heat for the pan sauce step.

Remove excess fat from the roasting pan, leaving browned bits and about 1 tablespoon of fond. Place the pan over medium heat on the stovetop. Add the white wine (or 3 tbs stock) to deglaze, scraping up browned bits with a wooden spoon. Allow the wine to reduce by about half, 1–2 minutes.

Add the cup of chicken stock and bring to a gentle simmer, scraping the pan to incorporate all browned bits and any juices from the roasted vegetables and grapes. Simmer until the liquid reduces and thickens slightly, about 4–6 minutes.

Stir in the mustard, honey (if using), and chopped thyme. Remove from heat and whisk in the unsalted butter, one tablespoon at a time, to create a glossy emulsion. If you want a richer, slightly creamier sauce, whisk in the heavy cream now and warm gently (do not boil). Taste and season with salt and pepper to taste.

If desired, return roasted grapes and fennel to the pan briefly to warm in the sauce, spooning sauce over them to coat. Slice the rested chicken into portions and arrange over the roasted fennel and grapes. Spoon pan sauce over chicken and vegetables, garnish with more thyme if desired, and serve immediately.