Entree: Denmark – Copenhagen & Zealand – Stegt Kylling (Pan-roasted whole chicken with crisp golden skin and simple Danish herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, about 3 1/2–4 lb (1.6–1.8 kg)
- 3 tbsp (45 ml) unsalted butter, softened
- 1 tbsp (15 ml) neutral oil such as canola or sunflower
- 1 1/2 tsp (8 g) coarse sea salt
- 3/4 tsp (4 g) freshly ground black pepper
- 1 lemon, halved
- 4 sprigs fresh thyme
- 4 cloves garlic, smashed
- 1 large onion, quartered
- 2 carrots, cut into 2-inch (5 cm) pieces
- 2 stalks celery, cut into 2-inch (5 cm) pieces
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (8 g) all-purpose flour (for optional gravy)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Position a roasting rack over a shallow pan or place a sturdy roasting pan in the oven to heat.
2. Pat the chicken thoroughly dry with paper towels. Season the cavity lightly with salt and pepper.
3. In a small bowl, mix the softened butter with 1/4 tsp (1 g) salt and 1/4 tsp (1 g) pepper. Gently loosen the skin over the breasts and rub half the butter mixture under the skin; rub the remaining butter over the outside of the bird. Drizzle the oil over the skin and rub to coat.
4. Stuff the cavity with the lemon halves, thyme sprigs, and two smashed garlic cloves. Truss the legs and tuck the wing tips under the bird.
5. Toss the onion, carrots, celery and remaining garlic with a pinch of salt and pepper and spread in the bottom of the roasting pan. Place the chicken on a rack above the vegetables (or directly on the vegetables). Pour the chicken stock into the pan around the vegetables.
6. Roast in the preheated oven for 55–75 minutes, basting once or twice with pan juices, until the thickest part of the thigh reaches 165°F (74°C) and the skin is deep golden and crisp.
7. Remove the chicken to a cutting board and let rest 12–15 minutes. Meanwhile, strain pan juices into a small saucepan, skim excess fat, bring to a simmer and (if desired) whisk in 1 tbsp (8 g) flour dissolved in 2 tbsp (30 ml) cold water to make a simple gravy; simmer 2–3 minutes until thickened.
8. Carve the chicken, arrange with roasted vegetables, spoon pan jus or gravy over slices, and sprinkle with chopped parsley before serving.