Chicken Roast Recipe

Prepare and brine (optional but recommended)

If time allows, dry-brine the chicken: pat the chicken dry with paper towels and rub 1 tablespoon kosher salt evenly over the skin and 1/2 tablespoon inside the cavity. Place uncovered on a rack in the refrigerator for 4–24 hours to dry the skin and season the meat. If short on time, proceed immediately with the next steps.

Make herb butter

In a small bowl, combine the softened butter, minced garlic (from the 6 cloves), chopped rosemary, thyme leaves, lemon zest, Dijon mustard, remaining 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix until smooth and homogenous.

Loosen the skin over the chicken breast gently by sliding your fingers between skin and breast meat on both sides to create pockets. Spread about two-thirds of the herb butter directly under the skin over the breast meat and thighs. Rub the remaining herb butter over the outside of the chicken skin. Drizzle 1 tablespoon olive oil over the skin and rub to coat evenly.

Preheat the oven to 425°F (220°C). Arrange the quartered onion, carrot chunks, celery, halved garlic head, and bay leaves in the bottom of a large roasting pan. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. These will act as a rack and flavor the pan juices.

Stuff the chicken cavity with the halved lemon and a few sprigs of rosemary or reserved thyme if desired. Truss the legs with kitchen twine (tie the legs together) and tuck the wing tips under the body so the bird cooks evenly.

Place the prepared chicken, breast-side up, on top of the bed of vegetables in the roasting pan. Pour 1 cup chicken stock and (if using) 1 cup white wine into the pan, around the vegetables (do not pour over the chicken or remove the butter under the skin). This moisture helps keep the drippings from burning and will form the base for a pan sauce.

Roast in the preheated oven at 425°F (220°C) for 15 minutes to help set the skin and begin browning. After 15 minutes reduce the oven temperature to 375°F (190°C) and continue roasting until the internal temperature at the thickest part of the thigh (avoiding bone) reaches 165°F (74°C). For a 4–5 lb chicken this typically takes 55–75 more minutes (total roast time ~70–90 minutes).

Every 20 minutes after the first reduction, baste the chicken with pan juices using a large spoon or baster. If you want a slightly sweet glazed finish, mix 1 teaspoon honey with 1 tablespoon white wine and brush over the breast during the last 10 minutes of roasting.

If the skin is browning too quickly, loosely tent the chicken with foil for the remaining time; if the skin isn’t browning enough, move the oven to the broil setting for 2–3 minutes at the end—watch closely to avoid burning.

When the thermometer reads 165°F (74°C) in the thigh, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and rest for 15–20 minutes. Resting allows the juices to redistribute and makes carving easier.

While the chicken rests, place the roasting pan with vegetables and juices on the stovetop over medium heat. Skim off any excess fat, then simmer the pan juices for 3–5 minutes. Optionally stir in 1–2 tablespoons cold butter to finish and thicken the sauce. Strain into a gravy boat or serve spooned over carved chicken.

Carve the chicken: remove the legs and thighs, then the wings, then slice the breast meat. Arrange on a platter, spoon some pan juices over the meat, and garnish with chopped parsley and lemon wedges. Serve remaining pan sauce on the side.