Roast Chicken with Spring Herbs

• •1 large whole chicken, about 3-4 lbs
• •3 tablespoon olive oil
• •2 tablespoon unsalted butter, softened
• •1 tablespoon fresh rosemary, finely chopped
• •1 tablespoon fresh thyme leaves
• •2 tablespoon fresh parsley, chopped
• •1 tablespoon fresh chives, finely chopped
• •4 garlic cloves, minced
• •1 large lemon, halved
• •1 medium yellow onion, quartered
• •1 lb carrots, peeled and roughly chopped
• •1.5 lb Yukon Gold potatoes, quartered
• • to taste kosher salt
• • to taste freshly ground black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Remove the chicken from its packaging, remove any giblets from the cavity, and pat the chicken thoroughly dry inside and out with paper towels. This step is crucial for crispy skin.

2. 2

   In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh rosemary, thyme leaves, parsley, and chives. Mix well to create an herb butter.

3. 3

   Carefully loosen the skin over the chicken breasts and thighs with your fingers, being careful not to tear it. Rub about half of the herb butter directly onto the chicken meat under the skin. Rub the remaining herb butter all over the exterior of the chicken.

4. 4

   Season the chicken generously inside and out with kosher salt and freshly ground black pepper. Place one lemon half and two onion quarters inside the chicken cavity.

5. 5

   In a large roasting pan, toss the chopped carrots and quartered potatoes with the olive oil, a generous pinch of salt, and black pepper. Arrange them in a single layer around the edges of the pan.

6. 6

   Place the seasoned chicken, breast-side up, in the center of the roasting pan, nestled among the vegetables. Add the remaining lemon half and onion quarters to the pan with the vegetables.

7. 7

   Roast for 60-75 minutes, or until the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165°F (74°C) and the juices run clear when pierced. For extra crispy skin, you can increase the oven temperature to 425°F (220°C) for the last 10-15 minutes, watching carefully to prevent burning.

8. 8

   Once cooked, carefully remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.

9. 9

   While the chicken rests, stir the roasted vegetables in the pan. Serve the carved chicken with the roasted spring vegetables and any pan juices.

Chef's Tips

• 💡**Pat it Dry:** Don't skip patting the chicken completely dry. This is the secret to achieving wonderfully crispy skin.
• 💡**Rest is Best:** Always rest your roasted chicken for at least 10-15 minutes after cooking. This allows the meat to relax and reabsorb its juices, resulting in a much more tender and moist bird.
• 💡**Use a Thermometer:** An instant-read thermometer is your best friend for perfectly cooked chicken. Insert it into the thickest part of the thigh, avoiding the bone, to ensure it reaches 165°F (74°C).
• 💡**Vary Your Herbs:** Feel free to experiment with other spring herbs like tarragon or marjoram to customize the flavor profile to your liking.
• 💡**Pan Juices:** The flavorful pan juices can be spooned over the chicken and vegetables, or you can deglaze the pan with a splash of chicken broth or white wine to make a simple pan sauce.