Roasted Chicken Recipe

Prep and season

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity with 1/2 tsp kosher salt and a pinch of pepper. Stuff the cavity with halved lemon, smashed garlic cloves, thyme and rosemary sprigs.

Butter under the skin

Gently loosen the skin over the breast by sliding your fingers between skin and meat. Spread the softened butter under the skin over both breasts and rub the remaining butter over the exterior. Drizzle 2 tbs olive oil over the bird and rub all over. Sprinkle the remaining 1.5 tsp kosher salt and 1 tsp freshly ground black pepper evenly over the skin.

Truss and roast

Tie the legs together with kitchen twine and tuck wing tips under the body. Place the chicken breast-side up on a roasting rack set in a shallow pan. Roast at 425°F (220°C) for 15 minutes to help brown the skin, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C). For a 4–5 lb chicken this typically takes an additional 45–60 minutes (total roasting time ~60–75 minutes).

Rest

Remove chicken from oven and tent loosely with foil. Let rest 15–20 minutes; carryover will bring internal temperature to 165°F (74°C). Transfer herbs and lemon out of the cavity, carve and serve.

Prepare carrots

While the chicken roasts (you can roast carrots alongside the chicken on a separate sheet during the last 25–30 minutes), toss carrots with 1 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper and spread in a single layer on a rimmed baking sheet.

Roast

Roast in the oven (375°F / 190°C) for 20–25 minutes, turning once midway, until carrots are fork-tender and starting to caramelize.

Make glaze and finish

While carrots roast, whisk together honey, Dijon mustard and apple cider vinegar in a small bowl. When carrots are done, return them to the warm baking sheet, drizzle the honey-mustard mixture over them and toss to coat. Return to oven for 3–5 minutes to set the glaze. Remove, sprinkle with chopped parsley if using, and serve warm.

Make dressing

In a small bowl whisk together mayonnaise, yogurt (or sour cream), fresh lime juice, lime zest, honey (or sugar), 3/4 tsp salt and 1/4 tsp black pepper until smooth and well combined. Taste and adjust seasoning — add a bit more lime or honey as desired.

Toss slaw

In a large bowl combine shredded green and red cabbage, grated carrot and sliced red onion. Pour the dressing over the vegetables and toss thoroughly to coat. Stir in chopped cilantro if using.

Chill briefly

Let the slaw rest in the refrigerator for at least 15 minutes (or up to 2 hours) to let flavors meld. Give it a final toss before serving alongside the roasted chicken and glazed carrots.