Simple Roast Chicken with Lemon and Herbs

Ingredients

• 1 whole chicken (about 4 pounds) whole chicken, giblets removed
• 3 tablespoons unsalted butter, softened
• 2 teaspoons kosher salt, plus more for the cavity
• 1 teaspoon black pepper
• 1 whole lemon, halved
• 1 head garlic, halved crosswise
• 4 sprigs fresh thyme (or 1 teaspoon dried)
• 2 sprigs fresh rosemary
• 1 small yellow onion, quartered
• 2 tablespoons olive oil
• 1 pound carrots, peeled and cut into large chunks
• 1 pound small potatoes, halved

Nutrition (estimated per serving)

Method

1. Take the chicken out of the fridge and let it sit on the counter for 20 to 30 minutes so it isn't ice-cold going into the oven; this helps it cook more evenly. Preheat your oven to 425 F with a rack in the lower-middle position.
2. Remove the bag of giblets from inside the cavity if there is one (check both ends of the bird) and pat the chicken completely dry, inside and out, with paper towels. A dry surface is the single biggest factor in crispy skin, so don't skip this or rush it.
3. Season the inside of the cavity generously with about 1 teaspoon of kosher salt and a few grinds of pepper, then stuff it with the lemon halves, garlic head halves, thyme, rosemary, and onion quarters. This isn't for eating later; it's to perfume the meat as it roasts.
4. Rub the softened butter all over the outside of the skin with your hands, getting an even layer everywhere including the legs and wings. Sprinkle the remaining 1 teaspoon salt and 1/2 teaspoon pepper evenly over the outside.
5. Tuck the wing tips behind the back of the chicken (this prevents them from burning) and tie the legs together loosely with kitchen twine if you have it; if not, it's fine to skip.
6. Toss the carrots and potatoes with the olive oil, a pinch of salt, and pepper in a large roasting pan or oven-safe skillet, then spread them in a single layer and set the chicken breast-side up directly on top of the vegetables.
7. Roast for 50 minutes without opening the oven door (opening it lets heat escape and slows cooking), then check the color: the skin should be turning golden brown. If it's browning too fast, loosely tent foil over the breast.
8. Continue roasting another 20 to 30 minutes, until an instant-read meat thermometer inserted into the thickest part of the thigh, without touching bone, reads 165 F. Also check the breast reads at least 160 F (it will rise a few more degrees as it rests).
9. If the chicken isn't yet at temperature, keep roasting in 10-minute increments and re-check; every oven runs slightly differently, so trust the thermometer over the clock.
10. Carefully lift the chicken to a cutting board using two large spoons or sturdy tongs (the pan and juices are very hot) and let it rest, uncovered, for 15 minutes before carving. Skipping the rest causes the juices to run out onto the board instead of staying in the meat.
11. While it rests, return the vegetables to the oven for 5 to 10 more minutes if they need more browning, since they'll have picked up flavorful chicken drippings.
12. Carve the chicken: remove the legs first by cutting through the skin between the leg and body, then popping the thigh joint back and slicing through it. Slice the breast meat off the bone in long, even strokes.
13. Serve the carved chicken with the roasted carrots and potatoes, spooning any pan juices over the top.

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