For the Chicken:
- 1 (5–6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, reserving a few sprigs for garnish
- 1 lemon, halved and cut into quarters
- 1 head garlic, cut in half crosswise
- 1 large yellow onion, divided (half cut into wedges for the chicken cavity, the other half sliced crosswise)
- 2 tablespoons unsalted butter, melted
For the Vegetables:
- 2 pounds fingerling potatoes, halved lengthwise
- 4 carrots, cut into 2-inch chunks
- 4 celery stalks, cut into 2-inch chunks
- 1 cup dry white wine
- Olive oil
For the Gravy (optional):
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 cup water or chicken stock
- ½ cup pan drippings
- Salt and ground black pepper, to taste
Step 1: Prepare the Chicken
Preheat your oven to 425°F. Remove the giblets from the chicken and pat the outside dry with paper towels. Liberally season the inside of the chicken with kosher salt and freshly ground black pepper.
Stuff the cavity with the thyme, lemon quarters, garlic, and half of the onion wedges. Brush the outside of the chicken with melted butter and season generously with more salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body.
Step 2: Assemble the Vegetables
In a large roasting pan, combine the potatoes, carrots, celery, and sliced onion. Toss with olive oil, salt, and pepper. Pour in the white wine and spread the vegetables evenly across the bottom of the pan. Place the prepared chicken on top of the vegetables.
Step 3: Roast the Chicken
Roast for 1½ hours, or until the juices run clear when you cut between the leg and thigh. The internal temperature should reach 165°F in the thickest part of the breast.
Step 4: Rest and Serve
Remove the chicken and vegetables to a serving platter and tent loosely with aluminum foil. Let rest for 20 minutes. Discard the celery if you’d like—it’s mostly there to flavour the dish. Slice the chicken and serve alongside the roasted vegetables.
Step 5: Optional Gravy
If you’d like to make gravy, place the roasting pan with the drippings directly on the stovetop over medium heat. Whisk in the flour and butter, stirring constantly to create a roux. Gradually add the water or chicken stock, whisking to avoid lumps. Simmer until thickened, season with salt and pepper, and serve alongside the chicken. If you’ve got a bottle of brandy laying around, finish the gravy with about a tablespoon and BANG you’ve got something special. Same can be said if you’ve got heavy cream in the fridge…
This roast chicken is as versatile as it is delicious. Serve it hot for dinner, then use the leftovers for chicken sandwiches or add them to a salad the next day. And if you’re feeling extra, save the carcass for a homemade stock. Because nothing should go to waste when it’s this good!
