Family Platter Recipe

Prepare and season chicken

Preheat oven to 425°F (220°C). Remove chicken from refrigerator 30 minutes before roasting to come toward room temperature. Pat the chicken dry inside and out with paper towels. Season the cavity with 1 tsp kosher salt and 1/2 tsp black pepper. Stuff the cavity with the halved lemon and half of the chopped rosemary and thyme.

Make herb butter

In a small bowl, mix the softened 4 tbs unsalted butter with minced garlic, remaining chopped rosemary and thyme, 1/2 tbs kosher salt and 1/4 tsp black pepper until combined.

Rub and truss

Gently loosen the skin over the breast by sliding your fingers between skin and meat. Spread about two-thirds of the herb butter under the skin over the breasts and thighs. Rub remaining herb butter over the outside of the chicken and drizzle with 2 tbs olive oil. Tie the legs together with kitchen twine and tuck wing tips under the body.

Roast

Place the chicken on a rack set in a roasting pan or in a large ovenproof skillet. Roast at 425°F (220°C) for 20 minutes to develop color, then reduce oven temperature to 375°F (190°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 45–60 more minutes depending on size (total cook time ~1 hour 5–80 minutes). Baste once halfway through the lower-temperature roast with pan juices. Remove chicken to a cutting board and tent loosely with foil. Rest 15–20 minutes before carving to let juices redistribute.

Prepare vegetables

While the oven is preheating or during the first 20 minutes of chicken roasting, toss potatoes, carrots, parsnips (if using) and red onion in a large bowl with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Roast vegetables

Spread vegetables in a single layer on a rimmed baking sheet. Roast in the oven alongside the chicken (on a lower rack) at 375°F (190°C) for 35–45 minutes, turning once halfway through, until vegetables are tender and edges are caramelized. If vegetables finish before chicken, keep them warm loosely tented with foil.

Finish and garnish

When roasted, transfer vegetables to a serving platter and sprinkle with chopped fresh parsley.

Deglaze pan

Remove excess fat from the roasting pan, leaving about 1–2 tbs of fat and any browned bits. Place pan over medium heat on the stove (or transfer drippings and bits to a large skillet). Add 1/4 cup white wine if using and scrape up browned bits with a wooden spoon; cook 1–2 minutes until wine reduces slightly.

Make roux

Add 1 tbs unsalted butter to the pan and melt. Sprinkle 2 tbs flour over the fat and whisk continuously for 1–2 minutes until mixture is golden and smells lightly toasted (this cooks the raw flour taste).

Finish gravy

Slowly whisk in 2 cups low-sodium chicken stock and the strained 1/2 cup pan drippings. Bring to a gentle simmer, whisking to remove lumps, and cook 3–5 minutes until thickened to desired consistency. Season with 1/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed. Strain gravy through a fine mesh sieve into a gravy boat for a smooth finish, if desired.