Classic Roast Chicken with Lemon, Garlic and Thyme

Name: Classic Roast Chicken with Lemon, Garlic and Thyme
Prep time: 40 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 lb (1800 g) whole chicken, giblets removed, patted very dry; 1 tbsp (9 g) kosher salt (Diamond Crystal), use 2 tsp (11 g) if using Morton kosher salt; 1 tsp (2 g) black pepper, freshly ground; 4 tbsp (57 g) unsalted butter, softened to room temperature; 4 cloves (12 g) garlic cloves, peeled and finely minced; 1 whole (120 g) large lemon, zest finely grated first, then cut in half; 1 tbsp (3 g) fresh thyme leaves, finely chopped (from about 6 sprigs); 6 sprigs (6 g) fresh thyme sprigs, left whole; 1 head (50 g) head of garlic, halved crosswise, papery skin left on; 1 large (250 g) large yellow onion, peeled and cut into 1-inch (2.5 cm) thick wedges; 1 tbsp (15 ml) olive oil

From the MyKitchenBank Kitchen

A dry-brined whole chicken with lemon-garlic-thyme butter tucked under the skin, roasted on a bed of onions until the skin is deep golden and crisp and the meat is juicy. It's a simple, dependable Sunday dinner.

Prep: 40 min
Cook: 1 hr 5 min
Wait: 12 hr 45 min
Total: 14 hr 30 min
Makes: 1 chicken (4 servings)

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Ingredients

4 servings

4 lb (1800 g) whole chicken, giblets removed, patted very dry
1 tbsp (9 g) kosher salt (Diamond Crystal), use 2 tsp (11 g) if using Morton kosher salt
1 tsp (2 g) black pepper, freshly ground
For the herb butter
4 tbsp (57 g) unsalted butter, softened to room temperature
4 cloves (12 g) garlic cloves, peeled and finely minced
1 whole (120 g) large lemon, zest finely grated first, then cut in half
1 tbsp (3 g) fresh thyme leaves, finely chopped (from about 6 sprigs)
For roasting
6 sprigs (6 g) fresh thyme sprigs, left whole
1 head (50 g) head of garlic, halved crosswise, papery skin left on
1 large (250 g) large yellow onion, peeled and cut into 1-inch (2.5 cm) thick wedges
1 tbsp (15 ml) olive oil

Equipment (7)

12-inch (30 cm) oven-safe skillet or a roasting pan about 13×9 inches (33×23 cm)
Rimmed baking sheet with a wire rack, for dry-brining
Kitchen twine
Instant-read thermometer
Paper towels
Cutting board and carving knife
Microplane or fine grater

Steps

Before you start

Plan ahead: the chicken dry-brines uncovered in the fridge for 12 to 24 hours. Start the night before.
Take the butter out about 1 hour before you make the herb butter so it is soft enough to mash with a fork.
Check that your chicken weighs 4 to 4½ lb (1.8 to 2 kg). A larger bird will need about 10 to 15 more minutes.
Use an instant-read thermometer. Roasting times are a guide, and temperature is the only reliable test for doneness.

1
Dry-brine the chicken
- Pat the chicken thoroughly dry inside and out with paper towels.
- Mix the kosher salt and black pepper in a small bowl.
- Sprinkle about two-thirds over the outside of the chicken, covering the breasts, thighs, legs and back.
- Sprinkle the remaining third inside the cavity.
- Set the chicken breast-side up on a wire rack set over a rimmed baking sheet.
- Refrigerate it uncovered for at least 12 hours and up to 24 hours.
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Ready when: The skin looks dry, taut and slightly translucent.
Tip: Do not rinse the chicken after brining. Rinsing wets the skin and undoes the drying.
2
Temper and preheatOven 425°F / 220°C
- Take the chicken out of the fridge 30 minutes before roasting and leave it on the counter.
- Place an oven rack in the lower-middle position and preheat the oven to 425°F (220°C).
- If you are using a skillet, it does not need to be preheated.
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Ready when: The oven has reached 425°F (220°C) and the chicken no longer feels icy.
3
Make the herb butter
- In a small bowl, mash the softened butter with the minced garlic, lemon zest and chopped thyme leaves, using a fork, until evenly combined and spreadable.
- Don't add extra salt, because the chicken is already seasoned.
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Ready when: The butter is smooth and speckled with green and no streaks of plain butter remain.
4
Butter under the skin
- Pat the chicken skin dry again with paper towels.
- Starting at the cavity end of the breast, gently slide your fingers between the skin and the meat to loosen it over both breasts and, if you can reach, the thighs.
- Take care not to tear the skin.
- Push about three-quarters of the herb butter into the pocket and smooth it over the meat from the outside of the skin.
- Rub the remaining butter over the outside of the skin.
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Ready when: The butter lies in an even layer under the skin over both breasts.
Tip: Work slowly with your fingers rather than your nails, which can tear the skin. A tear will not harm the result but it will brown faster.
5
Stuff, truss and set up
- Toss the onion wedges with the olive oil in the skillet or roasting pan and spread them in an even layer.
- Put the squeezed lemon halves, the thyme sprigs and the garlic head halves into the chicken cavity.
- Tie the legs together with kitchen twine and tuck the wing tips behind the back.
- Set the chicken breast-side up on top of the onions.
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Ready when: The chicken sits snugly and level on the onions, with legs tied.
Tip: Squeeze the lemon halves over the chicken's skin before you put them in the cavity for extra flavor.
6
Roast at high heatOven 425°F / 220°C
- Place the pan in the oven at 425°F (220°C) and roast for 25 minutes without opening the door.
- The skin should begin to turn golden.
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Ready when: The skin is pale golden and sizzling.
7
Lower heat and finishOven 400°F / 205°C
- Reduce the oven temperature to 400°F (200°C) and roast 35 to 45 minutes more.
- After 35 minutes, check the temperature by inserting an instant-read thermometer into the thickest part of the thigh, without touching the bone.
- Remove the chicken when the thigh reads 170°F (77°C) and the breast reads at least 165°F (74°C).
- If the onions or skin brown too fast, tent loosely with foil.
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Ready when: The skin is deep golden brown, the juices run clear, the thigh reads 170°F (77°C) and the breast at least 165°F (74°C).
Tip: The temperature will rise a few degrees as the chicken rests, so don't overcook it.
8
Rest the chicken
- Transfer the chicken to a cutting board, leaving the onions and juices in the pan.
- Let it rest uncovered for 15 minutes.
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Ready when: The chicken is warm, not steaming, and the juices have settled.
Tip: Don't cover tightly with foil, which steams the skin and softens it.
9
Carve and serve
- Remove the twine.
- Cut off the legs at the joint, then separate the drumsticks from the thighs.
- Slice down along both sides of the breastbone and remove each breast, then slice crosswise.
- Arrange on a platter with the roasted onions and softened garlic from the head, and spoon the pan juices over the meat.
- Squeeze the roasted garlic from the skins to spread on the chicken.
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Ready when: The meat is moist and cut juices are clear.
Tip: Skim off some of the fat from the pan juices with a spoon before drizzling, if you prefer.

Good to know

Tips

For the crispiest skin, keep the chicken uncovered while it dry-brines and pat it dry before it goes in the oven.
Roast on a bed of vegetables or a rack so hot air circulates and the bottom doesn't stew in the juices.
Always judge doneness by the thigh and breast temperature, not by time or the color of the juices.
Save the carcass and any leftover bones to make a quick stock.

Make ahead

"Dry-brine the chicken up to 24 hours ahead. The herb butter can be made up to 3 days ahead and kept covered in the fridge, then softened before using. Soften it to room temperature so it spreads easily under the skin."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store carved meat and juices in an airtight container for up to 4 days. Freezer: freeze meat without skin for up to 3 months and thaw overnight in the fridge. Reheat covered at 325°F (160°C) for 15 to 20 minutes with a splash of pan juices or broth, until hot throughout (165°F / 74°C)."

Substitutions

unsalted butter → olive oil. Use 3 tablespoons (45 ml) of olive oil mixed with the garlic, zest and thyme. The skin will be slightly less rich and a little less golden.
fresh thyme leaves → fresh rosemary or sage. Use 2 teaspoons of finely chopped leaves instead, since both are stronger than thyme.
large yellow onion → carrots and fennel. Use about 250 g of thick carrot chunks or fennel wedges. Carrots may need the full roasting time to turn tender.
kosher salt (Diamond Crystal) → fine sea salt. Use about 2 teaspoons (11 g), because fine salt packs more densely than flaky kosher salt.