Ingredients
Scale
- 1 whole roasting chicken (4.25 to 4.75 lbs / 1.9 to 2.1 kg), giblets removed and patted bone-dry
- 6 tablespoons (85 g) unsalted butter, softened to room temperature
- 5 cloves fresh garlic (20 g), finely grated + 1 whole head garlic, halved crosswise
- 1 whole lemon (zested for butter, then halved for cavity)
- 1.5 tablespoons (6 g) finely chopped fresh rosemary + 3 whole rosemary sprigs
- 1.5 tablespoons (6 g) fresh thyme leaves + 4 whole thyme sprigs
- 1.5 teaspoons (4 g) sweet smoked paprika
- 1.5 tablespoons (18 g) coarse Diamond Crystal kosher salt, divided
- 2.5 teaspoons (6 g) freshly cracked black pepper, divided
- 2 large yellow onions (350 g), cut into thick wedges
- 4 medium carrots (240 g), peeled and cut into 2-inch lengths
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (16 g) all-purpose flour
- 1.5 cups (360 ml) low-sodium chicken bone broth
- 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 425°F (218°C) with a rack in the lower-middle position. Arrange the onion wedges (350 g), carrot chunks (240 g), and halved garlic head in a 12-inch cast-iron skillet and toss with 1 tablespoon (15 ml) olive oil.
- In a small bowl, mash 6 tablespoons (85 g) softened butter with 5 cloves grated garlic, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1.5 tablespoons chopped rosemary, 1.5 tablespoons thyme leaves, 1.5 teaspoons smoked paprika, 1 tablespoon kosher salt, and 1.5 teaspoons black pepper.
- Pat the 4.5-lb (2 kg) whole chicken thoroughly dry with paper towels. Season the inside of the cavity with the remaining 1.5 teaspoons kosher salt and 1 teaspoon black pepper, then stuff the cavity with the juiced lemon halves and whole herb sprigs.
- Gently loosen the skin over the breasts with your fingers and press two-thirds of the garlic-herb butter directly onto the breast meat underneath the skin. Rub the remaining one-third of the butter evenly over the outside skin, tie the drumsticks together with cotton twine, and tuck the wing tips under.
- Set the chicken breast-side up on top of the onions and carrots in the cast-iron skillet. Roast uncovered at 425°F (218°C) for 65 to 75 minutes until the skin is deep golden-brown and a thermometer reads 162°F (72°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
- Transfer the chicken and roasted vegetables to a warm carving board and rest uncovered for 15 minutes (internal breast temp will reach 165°F / 74°C). Skim excess fat from the skillet leaving 2 tablespoons of drippings, whisk in 2 tablespoons (16 g) flour over medium heat for 60 seconds, then slowly whisk in 1.5 cups (360 ml) chicken bone broth and simmer for 4 minutes until glossy. Carve the chicken and serve with the warm pan gravy.
Notes
Under-the-Skin Butter Secret: Pressing two-thirds of the garlic-lemon-rosemary butter underneath the breast skin self-bastes the lean white meat while the outer skin blisters crisp at 425°F.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Homestyle
Nutrition
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 46 g