Roast Chicken

Ingredients

• 1 whole chicken, about 4 pounds, fully thawed, giblets removed
• 2 tablespoons unsalted butter, softened
• 1 tablespoon olive oil
• 2 teaspoons fine sea salt, divided
• 1 teaspoon ground black pepper, divided
• 1 teaspoon dried thyme
• 1 lemon, halved
• 1 medium yellow onion, cut into thick wedges
• 1 pound Yukon Gold potatoes, cut into 1 1/2-inch pieces
• 1 pound carrots, cut into 2-inch pieces

Method

1. 1

   Step 1. Allow about 95–130 minutes after thawing. Use a metal roasting pan about 16 by 13 inches, a clean carving board, an instant-read thermometer. Start with a fully thawed bird. If frozen, refrigerator thawing at 40°F (4°C) or below may take 1–2 days or longer and is separate. The 125-minute estimate includes a 15-minute rest; vegetables can finish during that rest.

2. 2

   Step 2. Heat the oven to 425°F (220°C), with a rack in the lower-middle position. Pat the chicken dry with paper towels; do not rinse it. Set it breast-side up in the roasting pan.

3. 3

   Step 3. Mix the butter with 1 1/2 teaspoons salt, 3/4 teaspoon pepper and the thyme. Carefully loosen the breast skin and rub half the butter underneath. Spread the rest thinly over the outside and tuck the wing tips behind the shoulders.

4. 4

   Step 4. Put one lemon half loosely in the cavity. Toss the onion, potatoes and carrots with the oil, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Spread around the chicken in a single layer as much as possible, keeping the breast skin exposed.

5. 5

   Step 5. Roast for about 60–90 minutes, stirring the vegetables after 40 minutes. Begin checking the bird at 55 minutes so a small chicken does not overcook. If the breast darkens early, shield only that area with foil. The thickest breast, innermost thigh and innermost wing must each reach 165°F (74°C), with the probe clear of bone; time alone does not determine doneness.

6. 6

   Step 6. Transfer the chicken to a board and rest uncovered for 15 minutes to preserve the skin. Continue roasting any firm vegetables during the rest. Squeeze the unused lemon half over the vegetables, discard the cavity lemon, and carve the chicken.