Entree: United States – Roast Chicken

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 4 tbsp (60 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh chopped thyme
- 1 tbsp (4 g) fresh chopped rosemary
- 4 cloves garlic, minced
- 1 lemon, halved
- 1 large onion, quartered
- 4 medium carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 lb (454 g) baby potatoes, halved
- 1/2 cup (120 ml) low-sodium chicken stock

Instructions

1. Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels.
2. In a small bowl, mix butter, 1 tbsp (4 g) thyme, 1/2 tbsp (2 g) rosemary, minced garlic, 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper. Gently loosen the skin over the breasts and spread half the herb butter under the skin; rub the remaining butter over the skin.
3. Season the cavity with remaining salt and pepper; place lemon halves and quartered onion inside. Tie legs together with kitchen twine and tuck wings under.
4. Toss carrots and potatoes with olive oil, remaining thyme and rosemary, and a pinch of salt and pepper; arrange in a roasting pan and set the chicken on top, breast-side up.
5. Roast at 425°F (220°C) for 15 minutes to begin browning, then reduce heat to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 45–60 more minutes for a 4 lb (1.8 kg) bird (total time ~1 hr 15 min); baste pan juices over the chicken once or twice.
6. Remove chicken to a cutting board and tent loosely with foil; pour pan juices into a small saucepan, add chicken stock, simmer 2–3 minutes and skim fat to make a simple jus. Rest chicken 10–15 minutes before carving and serve with roasted vegetables and jus.