Ingredients:

  • 1 whole roasting chicken (approx. 1.8kg / 4lbs), patted bone dry
  • 100g unsalted butter, softened
  • 15 large cloves of garlic, smashed
  • 3 sprigs fresh rosemary, finely chopped
  • 4 sprigs fresh thyme, leaves stripped
  • 1 tbsp lemon zest
  • 2 large yellow onions, quartered
  • 500g baby potatoes, halved
  • 3 large carrots, cut into thick chunks
  • 100ml dry white wine
  • 2 tsp sea salt
  • 1 tsp black pepper

Instructions:

  1. Dry the chicken. Use paper towels to pat the entire 1.8kg bird until it feels like parchment paper.
  2. Season the cavity. Generously sprinkle half of the 2 tsp sea salt and 1 tsp black pepper inside the bird.
  3. Create the compound butter. Mix the 100g softened butter, chopped rosemary, thyme, lemon zest, and 5 of the smashed garlic cloves.
  4. Perform the under skin infusion. Gently loosen the skin over the breast and thighs with your fingers. Slide the herb butter underneath the skin, spreading it as evenly as possible.
  5. Build the vegetable floor. Place the onions, halved baby potatoes, and carrots in the bottom of your roasting pan. Toss them with the remaining garlic cloves and a pinch of salt.
  6. Nestle the bird. Place the chicken directly on top of the vegetables. Pour the 100ml white wine into the bottom of the pan, being careful not to get the chicken skin wet.
  7. Initial over high heat blast. Roast at 425°F (220°C) for 20 minutes until the skin starts to sizzle and turn golden.
  8. The long roast. Drop the oven temp to 375°F (190°C). Continue roasting for 50-55 minutes until the internal temperature hits 165°F in the thickest part of the thigh.
  9. The essential rest. Remove the pan from the oven. Move the chicken to a cutting board and let it sit for 15 minutes before carving.