Ingredients:

  • 1 (4 lb / 1.8 kg) whole roasting chicken, giblets removed
  • 2 tbsp (30 g) kosher salt
  • 1 tsp (5 g) cracked black pepper
  • 1 lemon (110 g), halved
  • 1 head (150 g) of garlic, sliced crosswise
  • 1 small bunch (10 g) of fresh thyme
  • 1 small bunch (10 g) of fresh rosemary
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 cloves (9 g) garlic, minced
  • 1 tbsp (3 g) fresh parsley, finely chopped
  • 1 tsp (1 g) fresh thyme leaves
  • 1/2 tsp (3 g) lemon zest
  • 1/2 tsp (3 g) salt
  • 3 large (180 g) carrots, chopped into chunks
  • 1 large (150 g) yellow onion, quartered
  • 2 stalks (60 g) celery, chopped

Instructions:

  1. Pat the chicken extremely dry with paper towels, inside and out.
  2. Rub the kosher salt and pepper over the entire skin. For best results, leave uncovered in the fridge for 4–24 hours; otherwise, proceed immediately.
  3. Insert the halved lemon, garlic head, and herb bunches into the cavity.
  4. Tie the legs together with kitchen twine to ensure even cooking.
  5. Prepare the compound butter by mixing softened unsalted butter, minced garlic, chopped parsley, thyme leaves, lemon zest, and salt.
  6. Carefully loosen the skin over the breast and rub the compound butter underneath, then apply the remaining butter to the exterior of the bird.
  7. Arrange chopped carrots, quartered onion, and celery in the bottom of a roasting pan to create a natural rack.
  8. Place the chicken on the bed of aromatics and roast in the oven until an instant-read thermometer reaches the desired internal temperature.
  9. Remove from oven and let the chicken rest for 30 minutes before carving to allow juices to redistribute.