📝 About This Recipe
This quintessential roast chicken is a masterclass in simplicity, featuring crispy, golden-bronze skin and meat that remains incredibly succulent. Infused with a fragrant blend of fresh rosemary, thyme, and sage, the bird rests on a bed of root vegetables that caramelize in the savory pan juices. It is a naturally gluten-free centerpiece that brings the rustic elegance of the French countryside straight to your dining table.
🥗 Ingredients
The Bird
- 4-5 pounds Whole Chicken (giblets removed, at room temperature)
- 2 tablespoons Kosher Salt (more as needed for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
Herb Compound Butter
- 6 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (finely minced)
- 2 teaspoons Fresh Sage (finely minced)
- 3 cloves Garlic (grated or finely minced)
- 1 tablespoon Lemon Zest (from one large lemon)
Aromatics and Base
- 1 piece Lemon (halved)
- 1 piece Garlic Head (sliced in half crosswise)
- 1 large Yellow Onion (cut into thick wedges)
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling vegetables)
- 4-5 sprigs Fresh Rosemary and Thyme (whole, for the cavity)
👨🍳 Instructions
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1
Preheat your oven to 425°F (218°C). Position the oven rack in the lower-middle position to ensure even browning.
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2
Pat the chicken extremely dry with paper towels, both inside and out. Removing moisture is the secret to achieving truly crispy skin.
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3
In a small bowl, combine the softened butter, minced rosemary, thyme, sage, minced garlic, lemon zest, and a pinch of salt. Mix until a smooth paste forms.
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4
Generously season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon halves, the halved garlic head, and the whole herb sprigs.
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5
Carefully loosen the skin over the breast meat using your fingers. Slide about half of the herb butter under the skin, spreading it evenly over the breasts.
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6
Rub the remaining herb butter all over the outside of the chicken, coating the legs, wings, and back thoroughly.
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7
Tuck the wing tips behind the back and tie the legs together with kitchen twine (trussing) to ensure the bird cooks evenly.
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8
In a large roasting pan or a 12-inch cast-iron skillet, toss the onion wedges and carrots with olive oil and a sprinkle of salt. Spread them out to create a 'rack' for the chicken.
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9
Place the chicken breast-side up on top of the vegetables. Season the exterior one last time with a generous sprinkle of kosher salt.
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10
Roast for 1 hour to 1 hour and 20 minutes. After 45 minutes, check the color; if the skin is browning too quickly, tent it loosely with foil.
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11
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without hitting bone) registers 165°F (74°C).
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12
Carefully transfer the chicken to a carving board. Let it rest, uncovered, for at least 15-20 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
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13
While the chicken rests, toss the vegetables in the pan juices. Carve the chicken and serve alongside the roasted vegetables.
💡 Chef's Tips
For the crispest skin, salt the chicken and leave it uncovered in the fridge for 4-24 hours before cooking (the 'dry brine' method). Always use a meat thermometer rather than relying solely on time, as oven temperatures and chicken thickness vary. Don't discard the carcass! Use it to make a rich, gluten-free bone broth for later use. If you don't have fresh herbs, use 1/3 the amount of dried herbs, though fresh is highly recommended for the best aromatic profile. Ensure the butter is truly soft; if it's too cold, it won't spread under the skin and may tear it.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Pinot Noir to complement the herbal notes. Serve with a side of creamy mashed potatoes or roasted fingerling potatoes to soak up the herb-infused schmaltz. A simple arugula salad with a lemon-truffle vinaigrette provides a bright, acidic contrast to the rich meat. Gluten-free honey-glazed carrots or steamed green beans with toasted almonds make excellent vegetable accompaniments.