Name: Roasted Chicken
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 6 servings
Ingredients: 1 whole chicken (4.5 to 5 lb) (giblets removed); 2 teaspoon kosher salt; ½ teaspoon black pepper; 1 lemon (zested, then halved); 1 head garlic (halved crosswise); 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 4 tablespoon unsalted butter (softened); 3 clove garlic cloves (minced); 1 tablespoon fresh thyme leaves (chopped); 1 tablespoon fresh rosemary (finely chopped); 1 teaspoon lemon zest (from the lemon above); ½ teaspoon smoked paprika; 1 pound carrots (cut into 2-inch pieces); 1 large yellow onion (cut into wedges); 1 tablespoon olive oil; ½ teaspoon kosher salt

Instructions

Prep the chicken
Prep the chicken:
Preheat the oven to 425°F. Remove the giblets and pat the chicken very dry inside and out with paper towels. Sprinkle 2 teaspoons kosher salt and ½ teaspoon black pepper all over the chicken, inside and out.
Herb butter
Herb butter:
In a small bowl, mash together 4 tablespoons softened unsalted butter, 3 minced garlic cloves, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1 teaspoon lemon zest, and ½ teaspoon smoked paprika. Gently loosen the skin over the breast and spread half of the butter underneath it, then rub the rest over the outside of the chicken.
Stuff and truss
Stuff and truss:
Place the 2 lemon halves, 1 halved head of garlic, 4 thyme sprigs, and 2 rosemary sprigs inside the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body.
Vegetables
Vegetables:
In a roasting pan or 12-inch cast-iron skillet, toss 1 pound carrots and 1 large onion cut into wedges with 1 tablespoon olive oil and ½ teaspoon kosher salt. Set the chicken on top of the vegetables, breast side up.
Roast
Roast:
Roast the chicken for 75 to 90 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. If the skin browns too quickly, loosely tent the breast with foil.
Rest and carve
Rest and carve:
Let the roasted chicken rest for 15 minutes before carving so the juices settle. Carve, spoon the pan juices over the meat, and serve with the roasted carrots and onions.

Tips

For the crispiest skin, salt the chicken the night before and refrigerate it uncovered overnight (a dry brine), then let it sit at room temperature for 30 minutes before roasting. An instant-read thermometer is the only reliable way to know your roast chicken is done. Save the carcass to make homemade chicken stock.

Storage

Store leftover roasted chicken in an airtight container in the refrigerator for up to 4 days, or freeze the meat off the bone for up to 3 months. Reheat covered at 350°F with 2 tablespoons broth for 10 to 15 minutes.

Serving suggestions

Serve roasted chicken with mashed potatoes, roasted vegetables, or a green salad, and turn the pan drippings into a quick gravy. Use leftovers for chicken salad, chicken noodle soup, or tacos.