American
Juicy Herb-Roasted Chicken
A dry-brined whole chicken roasts over onion and lemon with thyme-rosemary butter under the skin, yielding deeply browned skin, juicy breast meat, and savory pan juices.
6 servings · 20 minutes prep · 75 minutes cook
Ingredients
Dry-Brined Chicken
- 1 whole chicken, 4 1/2 to 5 pounds
- 1 tablespoon Diamond Crystal kosher salt
- 1 teaspoon black pepper
Herb Butter and Aromatics
- 4 tablespoons softened unsalted butter
- 1 tablespoon chopped fresh thyme
- 2 teaspoons finely chopped rosemary
- 1 teaspoon finely grated lemon zest
- 1 large yellow onion, cut into wedges
- 1 lemon, halved
- 1/2 cup low-sodium chicken stock
Directions
Dry-Brine the Chicken
- One day before roasting, pat the chicken dry. Season all over and inside the cavity with the salt and pepper. Set a wire rack inside the roasting pan, place the chicken on the rack, and refrigerate uncovered on the lowest refrigerator shelf for 12 to 24 hours.
- Remove from refrigeration 30 minutes before roasting. Do not rinse; blot any visible moisture. The goal is to ease the surface chill, not to leave the food warm.
Season Under the Skin
- Heat the oven to 450°F / 230°C. Mix the butter, thyme, rosemary, and lemon zest. Loosen breast skin gently and spread butter beneath it without tearing.
- Scatter the onion in the roasting pan. Place the bird breast-side up, set the lemon halves loosely in the cavity, and tie the legs without cinching the opening closed. Add the stock to the pan.
Roast, Rest, and Carve
- Roast 20 minutes, then reduce heat to 375°F / 190°C without opening the door. Begin checking after another 40 minutes and continue for 40 to 70 minutes, or longer as needed, until the thickest breast, innermost thigh, and innermost wing area each register at least 165°F / 74°C; the thigh may reach 175°F / 80°C for a more tender texture. Shield dark spots loosely with foil if needed.
- Transfer to a board and rest 20 minutes. Skim excess fat from pan juices, squeeze in roasted lemon to taste, and carve. Spoon juices around the meat, keeping browned skin exposed. Within 2 hours, portion leftovers into shallow covered containers and refrigerate for up to 4 days. Reheat leftovers to 165°F / 74°C.
