Roast Chicken
Ingredients
- 1 whole chicken (4 to 4.5 lbs), patted dry
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 4 cloves garlic, minced
- Zest of 1 lemon
- 1.5 tsp kosher salt
- 0.75 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 cup chicken stock
- 1 medium yellow onion, quartered
- 3 sprigs fresh thyme for cavity
- 1 lemon, halved
Instructions
- Pat the chicken completely dry with paper towels, inside and out. This is critical for crispy skin. Let sit at room temperature for 30 minutes.
- Make a compound butter by mixing softened butter with minced garlic, thyme leaves, rosemary, lemon zest, salt, and pepper. Gently loosen the skin on the chicken breasts and thighs by sliding your fingers under the skin, then distribute half the compound butter under the skin, working it evenly across the breast and thighs. Rub the remaining butter all over the exterior of the chicken.
- Stuff the cavity with lemon halves and thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Preheat oven to 450°F. Toss the quartered onion with olive oil and arrange in the center of a roasting pan. Place the chicken breast-side up on top of the onions. Pour 1 cup chicken stock into the bottom of the pan (not on the chicken).
- Roast for 20 minutes at 450°F, then reduce heat to 375°F and continue roasting for 45-55 minutes, until the thickest part of the thigh reaches 165°F when tested with an instant-read thermometer. The skin should be deep golden brown and crispy.
- Remove from oven and transfer chicken to a cutting board. Let rest for 10 minutes—this allows juices to redistribute and ensures moist meat.
- While resting, strain the pan drippings through a fine-mesh sieve into a small saucepan, pressing on the roasted onions to extract their flavor. Skim excess fat if desired, then warm the pan sauce over medium heat for 2 minutes.
- Carve the chicken and serve with pan sauce drizzled over the meat and skin.
Inspired by Tim Hollingsworth’s winning roast chicken. This is a plausible recreation, not the chef’s original recipe.