Entree: Denmark – Central Culinary Region – Stegt kylling (Roast chicken seasoned with butter, herbs, and lemon, served with pan juices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 20 min

Total 1 hr 55 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) unsalted butter, softened
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) coarse sea salt, plus more for seasoning
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 4 cloves garlic, crushed
- 1 lemon, halved
- 1 large onion, quartered
- 12 small new potatoes, about 1.5 lb (700 g), halved if large
- 4 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces, about 12 oz (340 g)
- 8 oz (225 g) pearl onions, peeled (or 1 small yellow onion sliced)
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels.
2. In a small bowl, mash the softened butter with salt, pepper, thyme, and crushed garlic. Gently loosen the skin over the breast and thighs and spread half the butter mixture under the skin; rub the remaining butter over the outside of the chicken. Squeeze the lemon halves into the cavity and place the halves inside.
3. Truss the legs with kitchen twine if desired. Place the chicken breast-side up on a rack in a roasting pan and scatter the onion, potatoes, carrots, and pearl onions around the bird. Drizzle the vegetables with the oil and season lightly with salt and pepper.
4. Roast at 425°F (220°C) for 20 minutes to brown the skin. Reduce oven temperature to 375°F (190°C), add the chicken stock to the pan, and continue roasting for 45–60 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
5. Remove the chicken to a cutting board and tent with foil. Transfer the vegetables to a warm serving dish. Place the roasting pan over medium heat on the stovetop, skim excess fat, and simmer the pan juices for 3–5 minutes to reduce slightly; adjust seasoning.
6. Carve the chicken and serve with the roasted vegetables and pan juices spooned over. Sprinkle with chopped parsley.