The Ultimate Roast Chicken

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. When basting, make sure to remove the skillet entirely out of the oven and shut the oven door. You do not want all the heat to escape and possibly prolong the cooking time and dry out your chicken. We recommend serving these atop a bed of potatoes, as they absorb the rich flavor of the chicken. However, you can substitute with other mild vegetables, such as cauliflower florets less than 1 1/2 inches (4 cm) in diameter or trimmed leeks sliced lengthwise.

Ingredients:

  • 1 whole chicken (about 5 lb./2.3 kg), giblets removed
  • 1 lb. (16 oz./450 g) baby yellow potatoes, left whole, unless larger than 1 1/2 inches (4 cm) in diameter
  • 1/2 lb. (8 oz./250 g) carrots, unpeeled, cut into 1-inch (2.5-cm) pieces
  • 1 large yellow onion, diced
  • 2 whole heads garlic, tops cut off
  • 6 fresh rosemary sprigs
  • 6 fresh thyme sprigs
  • Kosher salt and black pepper
  • Extra virgin olive oil
  • 4 Tbs. (1/2 stick) (2 oz./60 g) butter, at room temperature
  • Crusty baguette, for dipping

Directions:

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

Preheat an oven to 425°F (220°C).

In a 12-inch (30-cm) cast-iron skillet, combine the potatoes, carrots, onion, garlic, 3 of the rosemary sprigs, and 3 of the thyme sprigs. Pour the oil over the vegetables and toss to coat, making sure the garlic heads are placed cut side up. Season generously with kosher salt and pepper. Set aside.

Pat the chicken dry with paper towels. Season the chicken generously with kosher salt, including the cavity. Rub the butter all over the entire chicken, then truss the legs with kitchen twine and tuck the wings under the breasts to avoid burning.

Place the chicken, breast side down, on top of the vegetables. Season with a little more kosher salt and a few grinds of pepper.

Roast until the skin is browned, 25 to 30 minutes.

Remove from the oven and carefully flip the chicken over, breast side up. Continue to roast until the internal temperature of the breasts registers 165°F (74°C), basting the chicken and vegetables (especially the cut side of the garlic) with the accumulated juices every 10 minutes or so, 45 to 50 minutes longer.

Remove the chicken from the oven and allow it to rest for 10 minutes. Cut the twine to release the legs, then carve the chicken as desired. Sprinkle with flake salt, garnish with the remaining herb sprigs, and serve with a baguette for dipping into the juices. Serves 4.

Adapted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023)