📝 About This Recipe
This quintessential Sunday roast celebrates the purity of high-quality ingredients without the need for hidden sugars or glazes. The skin is rendered to a crisp, salty perfection while the meat remains incredibly succulent, perfumed by a whole head of roasted garlic and handfuls of fresh woody herbs. It is a masterclass in savory simplicity, proving that fire and salt are all you need to create a centerpiece that is both elegant and deeply comforting.
🥗 Ingredients
The Bird
- 4 pounds Whole organic chicken (giblets removed, at room temperature)
- 2 tablespoons Kosher salt (more as needed for seasoning)
- 1 tablespoon Black peppercorns (freshly cracked)
Aromatics and Fat
- 4 tablespoons Unsalted butter (softened to room temperature)
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 whole head Garlic (sliced crosswise to expose cloves)
- 1 large bunch Fresh thyme (divided)
- 1 Lemon (halved)
- 1 medium Yellow onion (quartered)
The Pan Base
- 1/2 cup Chicken bone broth (ensure no added sugars)
- 1/4 cup Dry white wine (optional, such as Sauvignon Blanc)
- 2 large Carrots (cut into thick rounds to act as a trivet)
- 2 pieces Celery stalks (cut into 2-inch batons)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position the oven rack in the lower third of the oven to ensure even browning and heat distribution.
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2
Remove the chicken from the refrigerator at least 30-45 minutes before cooking. Pat the entire bird extremely dry with paper towels, including inside the cavity; dry skin is the secret to a crispy finish.
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3
In a small bowl, mash the softened butter with 1 tablespoon of chopped thyme leaves, 1 teaspoon of salt, and 1/2 teaspoon of cracked pepper.
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4
Carefully loosen the skin over the breast meat using your fingers and slide half of the herb butter underneath, spreading it evenly. Rub the remaining butter and the olive oil all over the outside of the skin.
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5
Generously season the cavity of the chicken with salt and pepper. Stuff the cavity with the halved lemon, the quartered onion, half of the garlic head, and several sprigs of thyme.
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6
Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body. This ensures the bird cooks evenly and maintains a beautiful shape.
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7
Scatter the carrots, celery, and the remaining half of the garlic head in the bottom of a heavy roasting pan or a large cast-iron skillet. Place the chicken directly on top of the vegetables.
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8
Pour the chicken broth and white wine into the bottom of the pan, being careful not to get the chicken skin wet.
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9
Slide the pan into the oven. Roast for 15 minutes at 425°F, then reduce the heat to 375°F (190°C) without opening the oven door.
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10
Continue roasting for approximately 50-60 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165°F (74°C).
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11
During the last 10 minutes of cooking, scatter the remaining fresh thyme sprigs into the pan juices to release their final floral aroma.
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12
Remove the pan from the oven. Carefully transfer the chicken to a warm carving board, tent loosely with foil, and let it rest for at least 15-20 minutes. Resting allows the juices to redistribute, ensuring moist meat.
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13
While resting, strain the pan juices into a small boat, skimming off excess fat. Squeeze the roasted garlic cloves out of their skins and whisk them into the juices for a rustic, sugar-free 'jus'.
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14
Carve the chicken into drumsticks, thighs, wings, and breasts. Serve immediately with the warm pan juices.
💡 Chef's Tips
Always pat the chicken dry; any moisture on the skin will steam rather than crisp. Don't skip the resting period; cutting too soon will cause all the flavorful juices to run out onto the board. If the skin is browning too quickly, loosely drape a piece of foil over the breast area. Use a cast-iron skillet if you don't have a roasting pan; it retains heat beautifully for a crisp bottom. Check your chicken broth label carefully; many commercial brands add cane sugar or dextrose for color.
🍽️ Serving Suggestions
Serve alongside a pile of buttery sautéed haricots verts with toasted almonds. Pair with a cauliflower mash seasoned with roasted garlic and chives for a low-carb delight. A crisp, chilled glass of sugar-free dry Chardonnay or sparkling mineral water with lemon. Accompany with a simple arugula salad dressed in lemon juice and high-quality olive oil to cut through the richness. Serve the pan-roasted carrots and celery from the bottom of the roasting tray as a built-in side dish.