Classic Roast Chicken

Preheat the oven to 425° F.

If the chicken has gizzards and livers inside the cavity, remove them. Either discard the livers or save for later. See the note below.

Pat the chicken dry with a paper towel.

Place it in a roasting pan breast-side up.

Sprinkle sea salt or Celtic salt and freshly ground pepper into the chicken cavity. 

Poke the lemon with a knife several times. This will allow the juice to flow out and season the chicken. Place the lemon and several sprigs of thyme inside the chicken.

Finely chop the herbs.

Add the herbs to a bowl with 4 tbsp of softened butter, sea salt, and pepper.

Mash herbs and butter with a fork and blend together.

Lift the skin on the breast side of the chicken and place the herbed butter mixture under the skin.

Press on the skin lightly, and use your fingers to move the herbed butter around underneath the skin. Aim to evenly distribute the butter and herbs in as many areas as you can. This will help prevent the white meat from drying out — and add fabulous flavor! 

Spread the remaining tablespoon of butter on top of the chicken (on the outer skin) and sprinkle with more sea salt and freshly ground pepper. 

Roast the chicken at 425° F for twenty minutes.

Reduce the temperature to 350° F and cook for 20 more minutes, then flip the chicken so the breast side is down.

Once done, remove the chicken from the oven, cover it with foil, and let it rest for 10-15 minutes before you slice it.

Separate the thighs and wings from the chicken and slice the chicken breast. Serve the chicken in the roasting dish with the pan juices. 

How to know when it's done:

Roast the chicken until the inner temperature is 155° to 160° F. The temperature will continue to rise 5 to 10 degrees after you take it out of the oven. The final temp should be 165° F. 

But ... a 4-pound chicken takes about an hour. I rarely use a meat thermometer; I go by how browned the chicken looks. You just get a feel for it, the more you roast. Here are a few more old-school ways to tell when it's done:

• • 1. The Juices Will Run Clear

    • Use a knife to pierce the thickest part of the thigh (between the leg and the body).

    • If the juices are pink or reddish, it needs more time.

    • If the juices run clear, it's done.

    2. Wiggle the Leg

    • Grab the end of a drumstick and wiggle it gently.

    • If it moves very easily or feels like it might pull away, the chicken is likely done.

    • If there’s resistance or it's stiff, give it more time.

    3. Color and Texture

    • The meat around the thigh should be opaque and pull away easily from the bone.

    • If the meat still looks shiny, rubbery, or pinkish, it’s not quite there yet.

Notes:

Short Cuts

• If you don't have time to put herbed butter under the skin, just place some butter on top — or rub it with olive oil. 
• A baking dish works well too. If you use a baking dish instead of a roasting pan, you can skip flipping the chicken. 
• When you're just trying to get dinner ready, skip covering the chicken with foil. Just let it rest a few minutes while you get everything else organized, then cut and serve! 

Extras

• Truss the chicken by wrapping the kitchen string around the legs, then looping the string around the neck. Pull the string to close the opening to the cavity and tie a knot. This step helps to keep the moisture in the chicken while cooking.
• Make use of the chicken livers and sauté them in butter with a splash of cognac, sea salt, and pepper. Serve the chicken livers as an appetizer with toasted bread. Liver is the most nutrient-rich meat (and can be so delicious!), so it’s worth the effort.

Leftovers

• The leftover pan juice is worth saving as much as the leftover chicken is. It is like a bone broth, loaded with collagen and flavor. Save the leftover pan juice and any leftover scraps of chicken and toss with pasta for a quick dinner idea, or pack in a thermos for a school lunch.
• Serve leftover chicken with cheese — Gruyère is excellent — in crêpes.
• Make a clafoutis with leftover chicken and a dusting of Parmesan cheese on top. 

However you serve it, it will be delicious!

Pasta with leftover chicken, pan juices, leftover roasted red bell peppers, and herbs de Provence

Pasta with leftover chicken, pan juices, and a splash of cream

Pasta with leftover chicken, peas, and pan juices

Pasta with leftover chicken, butter, and sage

Leftover chicken and Gruyère clafoutis

However you slice it, your leftovers are gold!

Leftover chicken served cold with aioli

Leftover chicken, cut up and ready to repurpose

Leftover chicken and rice in a thermos makes a great school lunch.

If you're cooking for two, roast a half chicken!