One-Dish Roast Chicken
- 1 (5- to 6-lb) roasting chicken, kosher or brined/organic (*see Cook's Note)
- Butcher's twine
- Kosher salt
- Freshly ground black pepper
- 1 lemon, halved
- 6 garlic cloves, smashed
- 4 rosemary stalks
- 2 Tbsp (¼ stick) butter, softened
- 1 large yellow onion, thickly sliced
- 4 carrots, cut into 2-inch chunks
- Olive oil
- 4 small potatoes, skin on, scrubbed and cut into quarters
Preheat oven to 425°F. Remove giblets, pat chicken dry, sprinkle liberally with kosher salt and fresh black pepper.
Loosen the skin, and cut slits over the breast and thigh. Rub butter underneath chicken skin on the breast and thighs. Insert crushed garlic cloves and stalks of rosemary into slits in skin on breast and thighs. Use twine to truss chicken (tie the legs together).
Drizzle with olive oil, insert cut lemon into cavity. Place cut-up carrots, potatoes, and onions in roasting pan. Put the V-rack on top. Put trussed bird, breast-side up, on top of rack.
Cook for 90 minutes, or until juices from poked thigh run clear. Let chicken rest for 20 minutes before carving and serving on top of roasted vegetables.
If you can’t find a brined or kosher bird, dissolve ½ cup sugar and ½ cup salt in a gallon of water, soak the bird for four hours, and pat dry.
Makes 1 roast chicken.