Ingredients:

  • 1 Whole Chicken (4.5 lbs)
  • 2 tbsp Kosher Salt
  • 1 tbsp Black pepper, freshly cracked
  • 3 tbsp Unsalted butter, room temperature
  • 1 large Lemon, halved
  • 1 head of Garlic, sliced crosswise
  • 4 sprigs Fresh Rosemary or Thyme
  • 1 Yellow onion, thickly sliced
  • 2 large Carrots, cut into 2-inch chunks
  • 0.5 cup Low sodium chicken broth

Instructions:

  1. Remove any giblets from the cavity. Use paper towels to pat the 1 Whole Chicken (4.5 lbs) completely dry inside and out. Note: Moisture is the enemy of crispiness.
  2. Sprinkle the 2 tbsp Kosher Salt and 1 tbsp Black pepper, freshly cracked over every inch of the skin.
  3. Using your fingers, gently loosen the skin over the breast. Slide 1.5 tbsp of the 3 tbsp Unsalted butter under the skin, spreading it evenly. Rub the remaining butter all over the outside.
  4. Insert the 1 large Lemon halves, the sliced 1 head of Garlic, and the 4 sprigs Fresh Rosemary or Thyme into the chicken.
  5. Place the thickly sliced 1 Yellow onion and 2 large Carrots in the bottom of your roasting pan. Pour in the 0.5 cup Low sodium chicken broth.
  6. Tie the legs together with twine and tuck the wing tips under the body. Place the bird on top of the vegetables.
  7. Slide into the oven at 425°F (220°C). Roast for 1 hour 15 mins until the skin is a deep mahogany and the thighs reach 160°F.
  8. Remove from the oven. Transfer the bird to a cutting board. Do not tent with foil. Let it rest for 15 minutes until the juices settle back into the meat fibers.