Roasted Chicken Recipe

Prepare and season

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity with 1 tsp kosher salt and 1/2 tsp pepper. Stuff cavity with halved lemon and thyme sprigs. Loosen the skin over the breast gently with your fingers and spread 2 tablespoons softened butter under the skin over each breast. Rub the exterior with the remaining butter and 1–2 tbs olive oil, then season the outside with the remaining salt and pepper.

Truss and roast

Tie the legs together with kitchen twine and tuck the wing tips under. Place the chicken breast-side up on a rack set in a roasting pan. Roast in the preheated oven for 50–60 minutes for a 3.5–4 lb chicken, or until an instant-read thermometer inserted into the thickest part of the thigh registers 160–165°F (71–74°C). Baste once halfway through with pan juices if desired.

Rest

Remove the chicken from the oven, tent loosely with foil and let rest for 15 minutes. Transfer juices from the pan to a small saucepan to use in the mustard velouté (see sauce section). Carve into portions before serving.

Prepare vegetables

While the chicken roasts, toss baby carrots, halved potatoes, trimmed haricots verts (if using raw), and red pepper pieces with 3 tbs olive oil, 1 tsp salt and 1 tsp pepper in a large bowl so everything is coated evenly.

Roast

Spread vegetables in a single layer on a rimmed baking sheet. For even cooking, put potatoes and carrots on one sheet and quicker vegetables (beans and peppers) on another if necessary. Roast at 425°F (220°C) for 25–30 minutes, turning once halfway, until potatoes are tender and carrots are caramelized. If adding haricots verts, toss them on the pan for the last 8–10 minutes so they stay bright and crisp-tender.

Finish

Remove vegetables from the oven, toss with chopped parsley and adjust seasoning to taste. Keep warm until chicken is ready.

Prep artichokes

If using fresh globe artichokes: trim stems so they sit flat, remove tough outer leaves, cut about 1 inch off the top, and rub exposed flesh with lemon to prevent browning. Halve or quarter artichokes lengthwise and remove the choke with a spoon. Place trimmed pieces in a bowl of water with the juice of 1 lemon.

Season and roast

Drain artichokes well and toss with 2 tbs olive oil, minced garlic, 1 tsp salt and 1 tsp pepper. Arrange cut-side down on a baking sheet and roast in the 425°F (220°C) oven for 20–25 minutes until tender and edges are browned. If using marinated/canned artichoke quarters, simply drain, pat dry, toss with oil, garlic, salt and pepper and roast for 10–12 minutes to caramelize and warm through.

Serve

Transfer roasted artichokes to a platter. Squeeze a little lemon over them before serving if desired.

Roast garlic

Preheat oven to 400°F (205°C) if not already at roasting temperature. Slice the top 1/4 inch off the garlic head to expose cloves. Place on a small piece of foil, drizzle with 1 tbs olive oil, sprinkle a pinch of salt, wrap loosely and roast for 35–45 minutes until cloves are very soft and caramelized. If roasting alongside chicken, you can place wrapped garlic in the pan for the last 40 minutes of the chicken roast.

Use

When cool enough to handle, squeeze roasted garlic cloves from their skins. Mash and serve as a spread for vegetables and artichokes or whisk into the velouté for additional sweetness and depth.

Make roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 2–3 minutes until the mixture is bubbly, pale golden and smells slightly nutty (this is a blond roux).

Add stock

Gradually whisk in 2 cups hot chicken stock (preferably strained pan juices combined with stock) a little at a time to avoid lumps. Bring to a gentle simmer while whisking; the sauce will thicken into a velouté. Simmer for 4–6 minutes to cook the flour and concentrate flavor.

Finish and season

Remove from heat and whisk in 2 tsp Dijon mustard, 1 tsp whole grain mustard, 1 tbs heavy cream, 1 tsp salt and 1/2 tsp white or black pepper. Taste and adjust seasoning; add 1/2 tsp lemon juice if it needs brightness. For a roasted garlic note, whisk in 1–2 mashed cloves of the roasted garlic (optional). Keep warm on very low heat until serving, whisking occasionally. If sauce becomes too thick, thin with a tablespoon or two of hot stock.