Simple herb roasted chicken with mixed vegetables. Plus the best for producing an extra crispy, juicy roast chicken!
Ingredients
1(3-4 lb)whole chickengizzards removed
kosher saltroughly ¾ – 1 teaspoon kosher salt per pound of chicken
freshly ground black pepper
2whole lemonshalved and skins pierced with a knife
1tablespoonunsalted buttersoftened
2teaspoonsfresh thymefinely chopped
¼teaspoonground paprika
¼teaspoononion powder
¼teaspoondried oregano
¼teaspoonground nutmeg
2tablespoonsextra virgin olive oil
3-4medium carrotspeeled and chopped in large chunks
1onionquartered
3-4small Yukon gold potatoesquartered
3garlic clovessmashed
Instructions
Optional, but recommended: Take the chicken out of its packaging, remove the giblets, and dry the chicken thoroughly inside and out by patting it with paper towels. Place the chicken on a parchment-lined rimmed sheet pan and allow the chicken to ‘air-dry’ in the refrigerator, uncovered, for 24 to 36 hours. This will help dry out the chicken and produce extra crispy skin.
Preheat the oven to 425°F (220°C). Set aside a small roasting pan lined with a roasting rack.
Put the chicken on a clean cutting board. Dry the chicken thoroughly inside and out, and season the cavity of the chicken liberally with salt and black pepper - roughly ¾ – 1 teaspoon kosher salt per pound of chicken. Place the lemons inside the cavity of the chicken. Truss the bird.
In a small bowl, combine the softened butter and fresh thyme, paprika, onion powder, oregano, and nutmeg with a spoon until it is thoroughly mixed. Using your fingers, carefully rub the butter underneath the skin of the chicken breasts (being careful not to rip the skin) distributing it evenly.
Rub the chicken all over with olive oil (roughly 1 tablespoon) and seasonally the outside of the chicken with kosher salt and black pepper.
Toss the vegetables with the remaining tablespoon of olive oil and place on the bottom of the roasting pan. Place the seasoned and herb-rubbed chicken on the rack above the roasting pan. The drippings will fall onto the roasted vegetables and make them extra flavorful and crispy!
Roast until the thickest part of the chicken thigh reads 165°F (73°C), about 45 to 60 minutes. You should estimate roughly 15 to 20 minutes per lb of chicken.
Allow the chicken to rest uncovered for a minimum of 15 to 20 (the longer the better!) – do not skip this step – before removing the string and carving. During this time, I will usually remove the veggies and potatoes and keep them warm in the oven, and make a pan sauce with the drippings.