Roast Chicken Recipe
Half: $12.95 Whole: $25.95
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Ingredients
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Chicken
Brine (optional but recommended)
Seasoning & Butter
Aromatics & Roast Pan
Method
Brine (optional)
- 1
- 2
Brine chicken
Submerge the whole chicken in the cooled brine, cover and refrigerate for 2–4 hours (no more than 6 hours). Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. If you skip brining, proceed with patting the chicken dry.
Seasoning & Stuffing
- 3
Preheat oven
Preheat oven to 425°F (220°C). Position rack in the lower third of the oven so the chicken will sit with room above it.
- 4
Prepare compound butter
In a small bowl combine softened unsalted butter, minced garlic, chopped thyme, chopped rosemary, lemon zest (from the halved lemon), 1.5 tsp salt and 1 tsp black pepper. Mix until well blended.
- 5
Season cavity
Season the chicken cavity with a pinch of salt and pepper and place the halved lemon and a couple of thyme sprigs inside the cavity to aromatize during roasting.
- 6
- 7
Truss (optional)
Tie the legs together with kitchen twine and tuck the wing tips under the body to promote even roasting. This is optional but helps presentation and even cooking.
Vegetables & Roasting
- 8
Prepare vegetables
Place the quartered onion, carrot pieces, celery pieces and smashed garlic cloves in the bottom of a roasting pan or large ovenproof skillet. Toss with 1 tbs olive oil and a pinch of salt and pepper. Spread into an even layer to form a rack for the chicken and to collect drippings.
- 9
Position chicken
Set the prepared chicken on top of the vegetables, breast side up. Drizzle 1 tbs olive oil over the chicken skin and rub lightly to coat.
- 10
Roast
Roast in the preheated 425°F (220°C) oven for 15 minutes to develop color. Then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 160–165°F (71–74°C). For a 3.5–4 lb chicken expect 50–65 minutes total roasting time; check after the initial 15 minutes plus 30–40 minutes. If the skin browns too quickly, tent loosely with foil.
- 11
Rest
Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes. The internal temperature will rise a few degrees during resting and juices will redistribute.
Finishing & Carving
- 12
Make pan sauce (optional)
While chicken rests, place the roasting pan with vegetables and juices on the stovetop over medium heat. Skim off excess fat if desired, add 1/2 cup water or chicken stock and scrape up browned bits. Simmer 2–3 minutes, strain if desired, and season to taste with salt and pepper to make a simple gravy.
- 13
Carve and serve
Carve the chicken into halves or into standard pieces: remove legs and thighs, separate drumsticks from thighs, slice breasts. Serve over roasted vegetables and spoon pan sauce or juices over the meat.