Roasted Chicken Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Remove the chicken from the refrigerator 20–30 minutes before roasting to take the chill off and help it cook evenly.

Pat the chicken dry thoroughly with paper towels. Season the cavity with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Stuff the cavity with smashed garlic cloves, thyme sprigs and lemon halves.

In a small bowl, combine softened butter, 1 tablespoon olive oil, 1 tbs kosher salt and 1/2 tsp pepper. Gently loosen the skin over the breasts with your fingers and rub half the butter mixture under the skin over the breasts and thighs. Rub the remaining butter mixture over the exterior of the bird.

Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the chicken breast-side up on a rack in a roasting pan or on a rimmed baking sheet.

Roast in the preheated oven for 60–75 minutes, or until the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer and the juices run clear. If the skin is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and transfer chicken to a cutting board. Tent with foil and let rest 15 minutes before carving (this keeps juices in the meat). Reserve drippings for serving or to flavor the rice if desired.

While the chicken roasts, rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, bring chicken stock, 1 tablespoon butter and 1 teaspoon salt to a gentle boil. Stir in the rice, reduce heat to low, cover and simmer for 15 minutes (for jasmine/long-grain) without lifting the lid.

After 15 minutes, turn off the heat and let the rice sit, covered, for 10 more minutes. Fluff with a fork and, if desired, stir in 1–2 tablespoons reserved chicken drippings for extra flavor.

While the oven is preheating (or after the chicken has roasted 10–15 minutes), toss the baby carrots and broccoli florets with 2 tablespoons olive oil, 1 teaspoon honey, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl to coat evenly.

Arrange carrots and broccoli in a single layer on a rimmed baking sheet lined with parchment or foil. Place in the oven and roast for 18–22 minutes, turning once halfway through, until carrots are tender and broccoli has crisped, with some browning on the edges. If placed in oven at same time as chicken, check at the 18-minute mark and adjust depending on how brown the vegetables look.

Remove from oven and transfer to a serving dish. Taste and adjust seasoning if necessary.

Make the dressing: in a small bowl or jar, whisk together 3 tablespoons olive oil, 1.5 tablespoons apple cider vinegar, 1/2 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust acidity or sweetness as desired.

In a large bowl combine baby spinach, thinly sliced apple and toasted nuts. Drizzle about half the dressing over the salad and toss gently to coat. Crumble the goat cheese over the top and toss briefly to distribute. Serve remaining dressing on the side.

Carve the rested chicken into breast, thigh and leg pieces. Plate a scoop of rice, a portion of roasted carrots and broccoli, and a serving of the spinach-apple salad alongside.

Optional: spoon some reserved pan drippings over the carved chicken for extra flavor, and garnish with additional thyme sprigs.