Ingredients:

  • 1 (4 lb / 1.8 kg) whole chicken, giblets removed
  • 4 tbsp (57g) unsalted butter, softened
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 4 sprigs (4g) fresh thyme
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 lb (450g) carrots, chopped into chunks
  • 1 lb (450g) Yukon Gold potatoes, cubed
  • 2 tbsp (28g) chicken fat
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken stock
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure a crispy skin.
  2. Generously rub the salt and pepper over the skin, then stuff the cavity with lemon halves, halved garlic head, and fresh thyme.
  3. Rub the softened butter over the entire exterior of the bird.
  4. Scatter chopped potatoes and carrots in the bottom of the roasting pan to create a natural rack.
  5. Preheat oven to 425°F (218°C) and roast the chicken for 15 minutes to set the skin.
  6. Reduce oven heat to 350°F (175°C) and roast for another 1 hour and 45 minutes until the thickest part of the thigh reaches 165°F (74°C).
  7. Transfer the chicken to a carving board and let it rest for 20 minutes.
  8. Pour pan drippings into a jar and skim off 2 tbsp of chicken fat.
  9. Place roasting pan over medium heat (or use a saucepan), add the 2 tbsp chicken fat, and whisk in flour for 2 minutes.
  10. Slowly pour in the chicken stock while whisking vigorously and scraping the bottom of the pan to incorporate the browned bits (fond).