Dinner Recipe

Preheat and prep chicken

Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 20–30 minutes before roasting to bring it closer to room temperature. Pat the chicken dry inside and out with paper towels.

Season cavity and make herb butter

Generously season the inside of the chicken cavity with 1 tbs kosher salt and a few grinds of black pepper. In a small bowl, mix the softened butter, minced garlic, thyme, chopped rosemary and the zest of the lemon. Reserve the lemon for roasting (halved).

Apply butter and truss

Carefully loosen the skin over the breast meat with your fingers and spread about two-thirds of the herb butter under the skin, pressing it toward the breasts. Rub the remaining butter over the outside of the skin. Squeeze the halved lemon over the chicken, then place the squeezed lemon halves inside the cavity. Optionally truss the legs with kitchen twine to ensure even cooking.

Prepare vegetables

In a large bowl, combine the quartered onions, carrots, and halved baby potatoes. Drizzle with 3 tbs olive oil, sprinkle with 1 tbs kosher salt, 1 tsp paprika and 1/2 tsp freshly ground black pepper. Toss to coat evenly. Spread the vegetables in an even layer in a large roasting pan or rimmed baking sheet. Pour 1 cup of chicken stock or water into the pan (this keeps drippings from burning and makes a simple pan sauce).

Roast

Place the chicken on top of the vegetables, breast side up. Roast at 425°F (220°C) for 15 minutes to brown, then reduce the 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 165°F (74°C). This will take about 45–60 minutes more depending on chicken size (total roasting time ~60–75 minutes). Baste once with pan juices halfway through if desired.

Rest and finish

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15 minutes before carving (this keeps the meat juicy). While the chicken rests, return the roasting pan with vegetables to the oven for 5–10 minutes if they need additional browning. Skim excess fat from pan juices and spoon some over carved chicken and vegetables before serving.

Make dressing: In a small bowl or jar combine extra-virgin olive oil, red wine vinegar, Dijon mustard, 1/2 tsp salt and 1/4 tsp pepper. Whisk or shake vigorously until emulsified.

Assemble salad: In a large bowl combine mixed greens, sliced cucumber, halved cherry tomatoes and thinly sliced red onion. Just before serving, drizzle dressing over the salad (start with half, toss and add more to taste). Toss gently to combine.