Ingredients:

  • 1 whole chicken, 3.5–4.5 lb (1.6–2.0 kg), giblets removed, patted dry
  • 1 tsp kosher salt per pound (or 1/2 tsp table salt per pound) — approx. 1 1/2–2 tsp kosher salt total (8–12 g) for 4 lb chicken
  • 2 Tbsp olive oil or melted unsalted butter (30 ml / 28 g)
  • 1 tsp freshly ground black pepper (2 g)
  • 1 lemon, halved
  • 4 garlic cloves, smashed
  • 4–6 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2–3 sprigs fresh rosemary (optional)
  • 1 small onion, quartered (optional)
  • Optional quick brine: 4 cups (1 L) water, 2 Tbsp kosher salt (36 g) or 1 Tbsp table salt (18 g), 2 Tbsp granulated sugar (25 g), 2 bay leaves and 4 peppercorns (optional)
  • Finishing (optional): 1 Tbsp unsalted butter, melted (14 g), 1 tsp chopped fresh parsley for garnish

Instructions:

  1. Optional brine: Combine brine ingredients, submerge chicken and refrigerate for 30 minutes to 4 hours. Rinse and pat very dry before proceeding.
  2. Preheat oven to 425°F (220°C). Pat chicken very dry with paper towels. Season cavity with a pinch of salt and pepper and stuff with lemon halves, smashed garlic cloves, and herb sprigs. Tuck wings under the body and optionally truss the legs.
  3. Rub olive oil or melted butter all over the skin. Season exterior generously with kosher salt (about 1 tsp per lb total) and freshly ground pepper. Add additional chopped herbs if desired.
  4. Place chicken breast-side up on a rack in a roasting pan or ovenproof skillet. Add quartered onion around the bird if using. Roast at 425°F (220°C) for 15–20 minutes to encourage browning.
  5. Reduce oven temperature to 375°F (190°C) and continue roasting until done — for a 4 lb chicken expect about 35–55 more minutes (total ~55–75 minutes). Start checking early and monitor progress.
  6. Check doneness with an instant-read thermometer inserted into the thickest part of the thigh (not touching bone). Target internal temperature 165°F (74°C); many chefs remove at 160–162°F and allow carryover to reach 165°F.
  7. Transfer chicken to a cutting board and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute. Optional: brush with melted butter and sprinkle chopped parsley before carving.
  8. Carve into breasts, thighs, drumsticks and wings. Spoon pan juices over portions or deglaze the roasting pan with stock or white wine to make a quick pan sauce.