Equipment
Ingredients
The Chicken
- 1 whole chicken, giblets removed
- 50 g unsalted butter, softened to room temperature
- 1 lemon, halved
- 4 garlic, minced
- 10 g fresh thyme, finely chopped
- 15 g kosher salt
- 5 g black pepper, freshly ground
The Vegetables
- 400 g baby potatoes, halved
- 300 g carrots, peeled and cut into 5cm chunks
- 1 red onion, roughly chopped
- 30 ml olive oil
- 5 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 220 C (425 F). Position the baking rack in the lower third of the oven.
Wash and prepare the vegetables. Cut the baby potatoes in half, slice the carrots into 5cm chunks, and roughly chop the red onion.
In the roasting pan, combine the potatoes, carrots, and onion. Drizzle with olive oil and sprinkle with salt, tossing thoroughly to ensure all vegetables are evenly coated. Spread them into a flat, even layer.
Remove the chicken from its packaging. Using paper towels, thoroughly pat the outside and inside of the chicken completely dry. Wash your hands and thoroughly sanitize any surfaces that touched the raw poultry.
In a small bowl, mash the softened butter with the minced garlic, chopped thyme, salt, and black pepper. Rub this compound butter evenly over the entire outside of the chicken and carefully underneath the skin of the breast. Place the lemon halves inside the chicken cavity.
Place the seasoned chicken breast-side up directly on top of the bed of vegetables in the roasting pan. Tuck the wing tips under the body of the bird to prevent them from burning.
Transfer the pan to the preheated oven. Roast for 60 to 75 minutes. The chicken is fully cooked when the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 74 C (165 F).
Carefully remove the roasting pan from the oven. Transfer the chicken to a clean cutting board and let it rest undisturbed for 15 minutes.
Carve the rested chicken into individual portions. Serve immediately alongside the roasted root vegetables, spooning the rich pan juices from the roasting pan directly over the sliced meat.
Chef's Notes
- For the absolute crispiest skin, unpackage the chicken, pat it dry, and leave it uncovered in the refrigerator for 12 to 24 hours before roasting. This air-drying technique dehydrates the skin perfectly.
- Do not discard the roasted chicken carcass and leftover vegetable scraps. Simmer them in water with a bay leaf for 2 to 3 hours to make a rich, flavorful homemade bone broth.
- If you notice the breast skin is browning too quickly during the roasting process, tent it loosely with aluminum foil for the remainder of the cooking time to prevent burning.
- Resting the meat is a non-negotiable step. Slicing into a chicken straight out of the oven will cause the boiling juices to instantly run out onto the cutting board, resulting in a dry dinner.
Storage
Refrigerator: 4 days — Store leftover chicken and vegetables in an airtight container.
Freezer: 3 months — Pick the remaining meat from the bones and freeze in broth to prevent drying out. Do not freeze the roasted potatoes as their texture will degrade.
Reheating: Reheat portions in a 175 C oven for 10-15 minutes, adding a splash of chicken broth to keep the meat moist.
