Roast Chicken
A foundational whole roast chicken with pan-roasted potatoes and carrots. Teaches trussing alternatives, high-heat start for crisp skin, and resting for juicy meat—perfect for a reliable weeknight or Sunday roast.
1.8 kg whole chicken, 1.6–2.2 kg (4–5 lb), giblets removed and patted dry
2 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoon unsalted butter, softened
1 tablespoon olive oil
1 lemon, halved
6 clove garlic cloves, smashed
6 sprig fresh thyme
1 yellow onion, cut into quarters
3 carrots, peeled and cut into 2-inch pieces
450 g baby potatoes, halved if large
120 ml chicken stock or water, optional, added to the pan for pan juices
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