6
Serving
25min
PREP. TIME
90min
COOK TIME
INGREDIENTS
1 whole chicken (4–5 lbs), giblets removed
1 cup (2 sticks) unsalted butter, softened (yes, a full cup)
4–5 cloves garlic, finely grated
2 tbsp finely chopped fresh rosemary
1 tbsp fresh thyme leaves (optional but recommended)
Zest of 1 lemon
2 tsp kosher salt
1 tsp freshly cracked black pepper
1 lemon, halved
1 whole head garlic, halved crosswise
4–6 sprigs rosemary
1 onion, quartered
STEPS
- Preheat oven to 425°F. Pat the chicken dry with paper towels and allow it to sit at room temperature for 30 minutes if time allows.
- In a small bowl, combine 1 cup softened unsalted butter, 4–5 grated garlic cloves, 2 tbsp. chopped fresh rosemary, 1 tbsp. thyme leaves (optional), zest of 1 lemon, 2 tsp. kosher salt, and 1 tsp. black pepper.
- Carefully loosen the skin over the breasts and thighs. Spread about ⅔ of the rosemary butter evenly underneath the skin, then rub the remaining butter all over the outside of the chicken.
- Stuff the cavity with 1 halved lemon, 1 halved head of garlic, 4–6 rosemary sprigs, and 1 quartered onion. Tie the legs together if desired.
- Place the chicken on a rack in a roasting pan. Scatter 4–5 large carrots (cut into 2-inch pieces), 2 halved shallots, and 1 additional halved head of garlic (optional) around the chicken. Season the vegetables lightly with salt and pepper.
- Roast the chicken at 425°F for 20 minutes. Reduce oven temperature to 375°F and continue roasting for 55–70 minutes, basting the chicken with the melted rosemary butter from the pan every 20 minutes, until the thickest part of the thigh reaches 165°F.
- Transfer the chicken to a cutting board and let rest for 15–20 minutes before carving. If desired, leave the carrots and shallots in the oven while the chicken rests so they caramelize a bit more.
- Pour off all but about 2–3 tbsp. of the pan drippings. Place the roasting pan over medium heat (or transfer the drippings to a saucepan), add ½ cup chicken stock and the juice of ½ lemon, scraping up any browned bits. Simmer for 3–4 minutes, then whisk in 2 tbsp. cold butter until smooth and glossy. Stir in a little chopped rosemary or parsley, if desired.
- Carve the chicken and serve with the roasted carrots, shallots, and generous spoonfuls of the rosemary butter pan sauce.