Signature Roasted Chicken Recipe

Combine 8 cups water, 1 cup kosher salt, 1/2 cup sugar, 1 tablespoon peppercorns, 2 bay leaves, 4 crushed garlic cloves and 4 thyme sprigs in a large pot. Stir over medium heat just until salt and sugar dissolve. Remove from heat and cool completely to room temperature, then chill until cold.

Submerge the whole chicken in the chilled brine in a container or large resealable bag. Brine in the refrigerator for 4 hours (up to 8 hours for more flavor). If short on time or preferring not to brine, skip to seasoning step.

After brining, remove chicken, rinse thoroughly under cold water to remove excess surface salt, and pat very dry inside and out with paper towels. Let sit on a rack in the refrigerator for 30–60 minutes to air-dry the skin slightly — this helps crisping.

Preheat and prepare chicken

Preheat oven to 425°F (220°C). Position rack in the lower-middle third of the oven. If you brined and chilled the chicken, bring it close to room temperature for 20 minutes before roasting to promote even cooking.

Season and stuff

Gently loosen the skin over the breast by sliding your fingers between skin and meat. Combine 4 tablespoons softened butter, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt (reduce if brined) and 1/2 teaspoon ground black pepper. Smear half of the butter mixture under the breast skin and the rest over the skin. Rub 2 tablespoons olive oil over the entire bird to help browning. Season cavity lightly with the remaining salt and pepper.

Aromatics and truss

Stuff the cavity with 1 halved lemon, 2 rosemary sprigs, 4 thyme sprigs and the quartered onion. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning (optional).

Prepare roasting bed

Scatter the carrots (3), celery (2 stalks), and any remaining onion pieces in the bottom of a roasting pan or rimmed baking sheet. Drizzle them with a little olive oil and sprinkle a pinch of salt and pepper. Place a wire rack over the vegetables if available, and set the chicken breast-side up on the rack.

Roast

Roast at 425°F (220°C) for 15 minutes to start browning. Then reduce oven temperature to 375°F (190°C) and continue roasting until the thickest part of the thigh reads 160–165°F (71–74°C) on an instant-read thermometer, about 50–70 more minutes depending on chicken size (total time usually 65–90 minutes for a 4–5 lb bird). If skin is browning too quickly, tent loosely with foil.

Rest

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes. During resting the internal temperature will rise a few degrees to the safe final temperature and juices will redistribute.

Carve and serve

Carve the chicken: remove legs and thighs, then breasts and wings. Serve on a platter with the roasted vegetables.

While chicken rests, place the roasting pan with vegetables over medium heat on the stovetop (use a burner-safe pan) or transfer pan juices to a small saucepan. Pour in 1/2 cup white wine or chicken stock and scrape up browned bits with a wooden spoon.

Simmer until reduced by about half, then whisk in 1 teaspoon flour to thicken slightly. Remove from heat and whisk in 2 tablespoons cold unsalted butter until smooth. Stir in 1 tablespoon chopped parsley and season to taste with salt and pepper. Strain if desired and spoon sauce over carved chicken.