Roasted Chicken

What You Need:

-Whole Chicken -Kosher Salt -Salted Butter -Dry Rosemary -Russet Potatoes

-Onion -Carrots -Lemon -Garlic


Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.

Preheat Oven


Remove the innards. Reserve them for chicken stock.

Remove Innards


Dry the chicken thoroughly inside and out with paper towels.

Pat Dry Chicken


Dry brine the chicken by rubbing salt on it, inside and out. Let it rest uncovered in your fridge for at least an hour but preferably overnight.

Dry Brine Chicken


When the chicken has brined for an hour, chop the vegetables. Quarter an onion, slice the carrots, and quarter the potatoes. Add them to a roasting pan.

Chop Vegetables


Add the dried rosemary to the softened butter and mix thoroughly.

Make Herb Butter


Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.

Cover With Butter


Quarter a lemon and slice through the equator of a bulb of garlic.

Prepare Lemon And Garlic


Add the garlic and the lemon into the cavity of the chicken.

Place In Chicken


Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.

Roast Chicken


Stir the vegetables in the bottom of the pan to cover them with the chicken jus.

Stir Vegetables

Ready to Make it?