Herb-Roasted Chicken with Vegetables

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A crispy whole roasted chicken is the ultimate comfort food to feed a crowd.

Photo by Anne Watson

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Use simple science to transform good dishes into great dishes with “Easy Culinary Science for Better Cooking” by Jessica Gavin.

Cover courtesy Page Street Publishing

3 hr DURATION

1 hr COOK TIME

2 hr PREP TIME

4 servings SERVINGS

Ingredients

5 lb whole chicken
6 tbsp unsalted butter, softened
1 3/4 tsp kosher salt, divided
1 tsp lemon zest
1 tsp chopped rosemary
1 tsp chopped thyme
1 red onion, peeled and cut into 8 wedges
3 cups celery stalks, cut into 2-inch pieces
4 cups carrot pieces, peeled and cut into 2-inch pieces
1 lb baby red potatoes, quartered
3 tbsp olive oil
12 cloves garlic, peeled and crushed, divided
10 sprigs thyme, divided
3 sprigs rosemary
1/4 tsp black pepper
1 lemon, cut into 8 wedges

Directions

Remove the chicken from the refrigerator and allow it to come to room temperature, about 1 1/2 to 2 hours. Adjust the oven rack to the lower third position and preheat the oven to 475 degrees Fahrenheit.

In a small bowl, combine the butter, 1/2 teaspoon of kosher salt, lemon zest, chopped rosemary and chopped thyme, and set aside. In a large bowl, combine the onion, celery, carrot, red potatoes, olive oil, 3/4 teaspoon of kosher salt and 8 cloves of garlic. Transfer to a large roasting pan or baking dish, at least 13 x 9 x 2.5 inches in size. Scatter 5 sprigs of thyme and the rosemary over the vegetables.

Prepare the chicken by removing the neck and innards, then dry the inside and outside of the chicken with paper towels to remove as much moisture as possible. Season the cavity with ½ teaspoon of kosher salt and the black pepper, and add the 4 remaining cloves of garlic and the 5 remaining sprigs of thyme. Massage the inside cavity to infuse it with the flavors. Carefully add 1 tablespoon of the butter mixture beneath the skin to cover the breast, and repeat with the other side. If desired, truss the chicken with butcher’s twine. Use the remaining butter to coat the outside of the chicken.

Make a nest in the center of the vegetables and place the chicken breast side down on top. Roast the chicken for 30 minutes. Remove the tray from the oven and, using paper towels and oven mitts, carefully turn the chicken over, breast side up. Roast 30 to 35 minutes, or until the juices run clear and temperature in the thickest part of the breast reaches 160 degrees Fahrenheit. If needed, return the chicken to the oven for more roasting, checking every 5 minutes for doneness. Transfer the chicken to a cutting board and rest for 20 minutes.

Just before serving, set the roasting pan of vegetables over medium heat and reheat the vegetables, turning and glazing with pan juice; season with salt and pepper as needed.

Cut the chicken and arrange over the vegetables. Serve with a pan sauce if desired.

Herb-Roasted Chicken with Vegetables

Ingredients

Directions

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