perfect roast chicken
watch a step by step on how to make this chicken in the highlights section of my instagram
ingredients
1 whole chicken
1/2 stick of butter
1/4 cup olive oil
2 yellow or sweet onions, thinly sliced
1 bunch of thyme
10 garlic cloves
1 lemon cut in half
6 carrots, peeled and cut into 3” pieces
1 small bag of baby potatoes
1 cup white wine
1 cup chicken stock
kosher salt, freshly ground pepper, Maldon or flaky sea salt
In a roasting pan (preferably 9”x 13”) toss the onions, carrots, 6 cloves of garlic and potatoes with the the olive oil, 2 teaspoons of kosher salt and freshly ground pepper.
Wash chicken and pat very dry inside and out. Season cavity with 1 tablespoon of kosher salt and a healthy amount of freshly ground pepper. Place remaining garlic, thyme and lemon in cavity. Season chicken all over generously with kosher salt and pepper and tie the legs together with kitchen twine.
Place chicken on top of veggies breast side up and put the pan in the refrigerator for as long as 24 hours uncovered. When ready to cook preheat oven to 425 convection roast and bring chicken out to room temperature, if you have tine, if not don’t worry, straight out of the refrigerator is fine too.
Pour wine and chicken stock over the veggies (not over the chicken). Melt the butter and brush all over the chicken. Sprinkle flaky sea salt on top. Cook chicken for 60-75 min depending on the size of the bird, until and instant read thermometer reaches 165 degrees F.