House Princess Whole Chicken Recipe

Prepare brine

In a large mixing bowl or container, stir together 1 cup kosher salt and 1/2 cup granulated sugar with 4 cups warm water until dissolved. Add 1 tablespoon peppercorns, 3 bay leaves, 3 smashed garlic cloves and 4 thyme sprigs. Add the whole chicken to the brine, breast-side down. Pour in the 4 cups cold water or ice to fully cover or nearly cover the bird and quickly cool the brine. Refrigerate for 6 to 8 hours (or up to 12 hours) to brine and season the meat through.

Rinse and dry

After brining, remove the chicken from the brine, discard the brine, rinse the exterior and cavity under cold water to remove excess salt, and pat the chicken very dry with paper towels inside and out. Let the chicken sit on a rack in the refrigerator for 30–60 minutes if time allows to dry the skin further (this improves crisping).

Make compound butter

In a small bowl, combine 6 tablespoons softened unsalted butter, 1 teaspoon lemon zest, 2 teaspoons chopped thyme leaves, 2 teaspoons minced garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Mix until homogeneous.

Loosen skin and apply butter

Using clean fingers or a small spoon, gently separate the skin from the breast meat and the thigh areas without tearing the skin. Push portions of the compound butter under the skin over both breasts and the upper thighs—reserve about 1 tablespoon of butter to rub on the exterior. Rub the remaining butter all over the outside of the chicken once the skin is closed.

Fill cavity

Stuff the chicken cavity with the halved lemon, the quartered half onion, carrot chunks, celery and 3 extra thyme sprigs. The aromatics will infuse the meat during roasting.

Tie and rest

Truss the legs with kitchen twine and tuck the wing tips under the bird to promote even cooking. Let the prepared chicken rest at room temperature for 20–30 minutes while you preheat the oven to 425°F (220°C).

Prepare roasting pan

Place a rack in a roasting pan or use a rimmed baking sheet. Scatter any extra carrot and celery pieces on the pan to act as a rack and flavor base. Pour 1 cup chicken stock into the pan to keep the drippings from burning and to use for basting later.

Season skin and roast

Brush the outside skin with 1 tablespoon olive oil and sprinkle with 1 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper. Place the chicken breast-side up on the rack. Roast in the preheated 425°F (220°C) oven for 15 minutes to jump-start browning, then reduce the oven temperature to 375°F (190°C) and continue roasting.

Baste and check for doneness

Every 20 minutes, baste the chicken with pan juices (tilt the pan and spoon the juices over the bird). Total roasting time after the initial high-heat phase will be about 50–70 minutes depending on size — roast until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If the skin is becoming too dark, tent loosely with foil for the last 10–15 minutes.

Rest

When the chicken reaches 165°F, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes; this lets juices redistribute and yields moist meat.

Carve and serve

Remove the twine and transfer the chicken to a carving board. Carve into breasts, thighs, drumsticks and wings. Spoon some pan juices over the carved pieces. Sprinkle with 2 tablespoons chopped parsley and serve with lemon wedges alongside.

Make a quick pan sauce (optional)

While the chicken rests, place the roasting pan over medium heat on the stove (or transfer drippings to a skillet). Skim off excess fat, add 1/2 cup chicken stock and any browned bits, and simmer 2–3 minutes. Whisk in a tablespoon of cold butter off heat for shine and pour into a gravy boat to serve.