Roasted Chicken Recipe

Preheat and prep

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

Season and stuff

Season the cavity lightly with 1/2 tbs kosher salt and a few grinds of pepper. Stuff the cavity with the smashed garlic cloves, thyme sprigs, and the halved lemon. Truss the legs with kitchen twine if desired.

Oil and rub

Rub the outside of the chicken with the olive oil, then season generously with the remaining 1 1/2 tbs kosher salt and 1 tsp freshly ground black pepper, rubbing it into the skin for even coverage.

Roast

Place the chicken breast-side up on a rack set in a roasting pan or on a rimmed baking sheet. Roast at 425°F (220°C) for 15 minutes to help brown the skin, then reduce oven temperature to 375°F (190°C) and continue roasting for 45–60 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C). Total time will be about 60–75 minutes depending on bird size.

Rest

Transfer the chicken to a cutting board and tent loosely with foil. Let rest 15–20 minutes (temperature will carry over to reach 165°F). Carve into serving pieces.

While the chicken rests, combine the ricotta, honey, lemon zest, and a pinch of sea salt in a bowl. Taste and adjust honey or zest to balance sweetness and brightness. Keep chilled until ready to assemble.

Heat a large skillet over medium heat (or preheat a toaster / oven to 375°F / 190°C). Spread butter or brush olive oil on both sides of each bread slice. Toast in the skillet 2–3 minutes per side until golden and crisp, or bake/toast until crisp and warm. Keep warm.

Toast the pine nuts in a dry skillet over medium-low heat, shaking frequently, until fragrant and lightly golden, about 2–3 minutes. Watch carefully to avoid burning. Remove from heat and cool.

If desired, plump the golden raisins by soaking them in 2 tbs warm water or a splash of warm orange juice for 10 minutes, then drain. Toss raisins with 1 tsp extra-virgin olive oil and a pinch of black pepper.

To assemble each toast: spread about 2–3 tbsp of the ricotta mixture over a warm slice of toast. Scatter a few plumped golden raisins over the ricotta, sprinkle toasted pine nuts, and finish with torn basil or parsley and a small drizzle of olive oil. Add a final pinch of black pepper or flaky sea salt to taste.

Serve the ricotta toasts alongside carved roasted chicken. Leftover ricotta mixture and raisins can be refrigerated for up to 48 hours.