The Ultimate Roast Chicken

Name: The Ultimate Roast Chicken
Yield: Makes 4-6 servings
Ingredients: 1 whole chicken (about 5 lb/2.3 kg), giblets removed; 1 lb (450 g) baby yellow potatoes, halved if larger than 1½ inches (4 cm) in diameter; ½ lb (225 g) carrots, unpeeled, cut into 1-inch (2.5-cm) pieces; 1 large yellow onion, chopped; 2 whole heads garlic, tops cut off; 6 fresh rosemary sprigs; 6 fresh thyme sprigs; ½ cup (4 fl oz/120 ml) extra-virgin olive oil; Kosher salt and freshly ground pepper; 4 tablespoons (2 oz/60 g) unsalted butter, at room temperature; Flake salt; Crusty baguette, for dipping

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

Here are the three keys to a great roast chicken: bring the chicken to room temperature before roasting so it cooks more evenly, baste it with butter to crisp and brown the skin, and start the bird breast side down to protect it from direct heat while the legs, which require more cooking, get a head start.

Ingredients

1 whole chicken (about 5 lb/2.3 kg), giblets removed
1

Main course

Method

Bring the chicken to room temperature 1 hour prior to cooking.

Preheat the oven to 425°F (220°C).

In a 12-inch (30-cm) cast-iron frying pan, combine the potatoes, carrots, onion, garlic, 3 of the rosemary sprigs, and 3 of the thyme sprigs. Pour the oil over the vegetabl