Oven Roasted Chicken Recipe

Prep oven and chicken

Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 30–60 minutes before roasting to take off the chill. Pat the cavity and skin very dry with paper towels.

Season cavity

Generously season the inside of the cavity with 1 tablespoon kosher salt and 1/2 teaspoon black pepper (from the listed amounts). Stuff the cavity with the halved lemon, smashed garlic cloves, quartered onion, and the thyme and rosemary sprigs.

Optional compound butter

If using compound herb butter: combine softened butter, parsley, lemon zest, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Loosen the skin over the breasts by sliding your fingers between skin and meat, then spread about half of the compound butter under the skin over the breasts and rub the remainder over the outside skin.

Truss and oil

Tuck the wing tips behind the back. Tie the legs together with kitchen twine (optional for catering presentation). Rub the entire outside of the chicken with 3 tablespoons olive oil or melted butter, then sprinkle the remaining 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper evenly over the skin.

Prepare roasting pan

Place the carrots and celery (if using) in a large roasting pan and pour 1 cup chicken stock or water into the pan. Set a rack on top of the vegetables or place the chicken directly on the vegetables so air can circulate around the bird.

Roast

Place the chicken breast-side up and roast at 425°F (220°C) for 15 minutes to set the skin. After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting until the internal temperature reaches 160–165°F (71–74°C) in the thickest part of the thigh (without touching bone), about 45–60 more minutes depending on size. For a single 4.5–5 lb bird expect about 60–75 minutes total roast time.

Baste (optional)

If desired, baste once or twice with pan juices during the lower-temperature roasting period to enhance browning. Avoid opening the oven too frequently.

Rest

Remove the chicken from the oven when the target temperature is reached, tent loosely with foil, and let rest for 15–20 minutes. The internal temperature will rise a few degrees while resting and juices will redistribute.

Carve and serve

Transfer the chicken to a carving board. Remove and discard the cavity aromatics if desired. Carve the chicken into breasts, thighs, drumsticks and wings. Serve on a platter with the roasted vegetables and pan juices or strained pan jus as a light gravy.

In a small bowl, mash together the softened butter, chopped parsley, lemon zest, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and combined. Use as directed under 'Optional compound butter' above. Any leftover butter can be chilled and served with carved chicken.