📝 About This Recipe
This quintessential roast chicken is a masterclass in French country cooking, featuring a golden, crackling skin and meat infused with the aromatic essence of the Mediterranean. By tucking a fragrant compound butter beneath the skin and roasting atop a bed of root vegetables, we ensure every bite is incredibly succulent and rich. It is a timeless centerpiece that transforms a simple bird into a celebratory feast, perfect for Sunday family gatherings.
🥗 Ingredients
The Bird
- 4-5 pounds Whole Roasting Chicken (giblets removed and patted very dry)
- 2 tablespoons Kosher Salt (for dry brining)
- 1 teaspoon Black Pepper (freshly cracked)
Herbed Compound Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (finely minced)
- 1 teaspoon Fresh Sage (finely minced)
- 3 cloves Garlic (grated or pressed)
- 1 tablespoon Lemon Zest (from one large lemon)
Aromatics and Base
- 1 large Yellow Onion (cut into thick wedges)
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 1 Garlic Head (sliced in half crosswise)
- 1 Lemon (halved (used for the cavity))
- 2 tablespoons Extra Virgin Olive Oil (to coat the vegetables)
- 1/2 cup Chicken Stock (to prevent scorching in the pan)
👨🍳 Instructions
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1
Remove the chicken from the refrigerator 45 minutes before cooking to take the chill off. Pat the skin extremely dry with paper towels; moisture is the enemy of crispiness.
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2
Preheat your oven to 425°F (220°C). Position the oven rack in the lower third of the oven.
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3
In a small bowl, combine the softened butter, minced rosemary, thyme, sage, grated garlic, and lemon zest. Mix until smooth and fragrant.
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4
Season the cavity of the chicken generously with salt and pepper. Stuff the halved lemon and half of the garlic head inside.
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5
Carefully loosen the skin over the breast and thighs using your fingers. Slide about two-thirds of the herb butter under the skin, spreading it evenly over the meat.
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6
Rub the remaining herb butter all over the outside of the skin. Season the entire exterior with the remaining kosher salt and cracked pepper.
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7
Tuck the wing tips behind the back and tie the legs together with kitchen twine (trussing) to ensure even cooking.
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8
In a heavy roasting pan or large cast-iron skillet, toss the onion wedges and carrots with olive oil. Scatter them to create a 'rack' for the chicken to sit on.
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9
Place the chicken breast-side up on top of the vegetables. Pour the chicken stock into the bottom of the pan (avoiding the chicken skin).
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10
Roast for 1 hour to 1 hour and 15 minutes. Check at the 45-minute mark; if the skin is browning too quickly, tent loosely with foil.
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11
The chicken is done when an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh (avoiding the bone) and the juices run clear.
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12
Transfer the chicken to a carving board and let it rest, uncovered, for at least 15-20 minutes. This allows the juices to redistribute for maximum tenderness.
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13
While the chicken rests, toss the vegetables in the pan juices. Carve the chicken and serve alongside the roasted aromatics.
💡 Chef's Tips
Always pat the chicken dry; any surface moisture will steam the bird rather than roast it. For the ultimate crispy skin, salt the chicken the night before and leave it uncovered in the fridge. Don't skip the resting period; carving too early causes all the flavorful juices to run out onto the board. Use a meat thermometer rather than relying solely on time, as oven temperatures can vary significantly. If the pan drippings look like they are burning, add a splash more stock or water to the pan.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes or crusty sourdough bread to soak up the pan juices. A crisp, chilled glass of Chardonnay or a light Pinot Noir pairs beautifully with the herbs. Accompany with a simple green salad dressed in a sharp lemon vinaigrette to cut through the richness. Top the carved meat with a spoonful of the roasted garlic squeezed out of its skin for a flavor explosion.