Whole Chicken Recipe

Prepare a simple brine by dissolving 3 tablespoons kosher salt and 2 tablespoons sugar into 8 cups of cold water in a large bowl. Submerge the whole chicken in the brine, cover, and refrigerate for 1 to 4 hours (1 hour for a quick brine, up to 4 hours for deeper seasoning).

After brining, remove the chicken from the solution, discard brine, and pat the chicken thoroughly dry inside and out with paper towels. Let the bird sit at room temperature for 20–30 minutes while you preheat the oven to 425°F (220°C).

Prepare compound butter

In a small bowl, combine the softened butter, minced garlic, smoked paprika, and 1 teaspoon ground black pepper. Mix until uniform.

Loosen the skin over the breasts by sliding your fingers gently between the skin and meat on each side. Rub about two-thirds of the compound butter directly under the breast skin, distributing it evenly; rub the remaining butter over the outside of the bird. Drizzle 1 tablespoon olive oil over the outside and rub to coat.

Season the outside and cavity with 1 tablespoon kosher salt (in addition to the brine) and an extra pinch of black pepper if desired.

Stuff the cavity with the quartered onion, carrot chunks, celery, halved lemon (squeezed slightly first), and the rosemary, thyme and parsley sprigs. Truss the legs with kitchen twine if you want a compact shape (optional).

Place the chicken breast-side up on a rack set inside a roasting pan or on a rimmed baking sheet. Arrange any remaining vegetables around the bird to catch drippings and add flavor.

Roast the chicken in the preheated 425°F (220°C) oven for 15 minutes to help brown the skin, then reduce the oven temperature to 375°F (190°C) and continue roasting. Roast approximately 15 minutes per pound. For a 4–5 lb bird this will be about 60–75 minutes total. Rotate pan once halfway through for even browning.

Check doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone; the temperature should read 165°F (74°C). The juices should run clear. If the skin is browning too quickly, tent loosely with foil.

When done, remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes to allow juices to redistribute.

While the chicken rests, place the roasting pan over medium heat on the stovetop (or transfer drippings to a skillet). Add 1 cup white wine or chicken stock to deglaze, scraping up browned bits with a wooden spoon.

Simmer until reduced by about half (3–5 minutes). If you prefer a thicker sauce, mix 1 teaspoon flour or cornstarch with 1 teaspoon cold water to make a slurry, then whisk into the simmering liquid and cook 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper as needed.

Strain the sauce through a fine-mesh sieve into a serving vessel if you want a smooth jus. Spoon the sauce over carved chicken when serving.